Crunchy gluten-free bread crumbs outshine the regular variety in this recipe. Use your favorite bottled, gluten-free dressing with a sweet overtone (such as Annie’s papaya–poppy seed dressing) for the salad. To save time, you can buy prepeeled raw shrimp, though it does cost more.
Gluten-free Coconut Shrimp with Black Bean and Mango Salad
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Ingredients
- 1 15-ounce can salt-free black beans rinsed and drained
- 1 medium mango diced
- 3 scallions (white and tender green parts) thinly sliced
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons bottled, gluten-free poppy seed salad dressing or similar
- 3/4 cup gluten-free bread crumbs
- 1/2 cup unsweetened, finely shredded coconut
- 1/4 teaspoon salt
- 2 egg whites beaten until frothy
- 20 large raw shrimp peeled and deveined
- 2 tablespoons canola oil divided
- Lime wedges for garnish
Instructions
- Mix together beans, mango, scallions, cilantro, and salad dressing. Set aside.
- In a small bowl, mix together bread crumbs, coconut, and salt. Put beaten egg whites in a separate small bowl. Dip each shrimp in egg white; then dredge in bread-crumb mixture. Set aside on a plate.
- Heat a large skillet over medium heat; add oil. Add shrimp to pan in a single layer. Cook 3 minutes. Turn shrimp and cook 2–3 minutes, until opaque in the centers. Remove to a plate
- Spoon salad onto serving plates; top with shrimp. Serve with lime wedges.
Recipe Notes
Nutrition Facts
Gluten-free Coconut Shrimp with Black Bean and Mango Salad
Amount Per Serving
Calories 381
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 6g
30%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 53mg
18%
Sodium 793mg
33%
Total Carbohydrates 52g
17%
Dietary Fiber 17g
68%
Protein 19g
38%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 381 cal, 11g fat (2g mono, 3g poly, 6g sat), 53mg chol, 19g protein, 52g carb, 17g fiber, 793mg sodium
