ARCHIVE-Gluten-free Coconut Shrimp with Black Bean and Mango Salad

This gluten-free recipe combines shrimp, black beans and mango with a coconut flavor.

Prep 24 minutes

Cook 16 minutes

Serves 4 /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.

1 (15-ounce) can salt-free black beans, rinsed and drained

1 medium mango, diced

3 scallions, thinly sliced (white and tender green parts)

3 tablespoons chopped fresh cilantro

3 tablespoons bottled, gluten-free poppy seed salad dressing (or similar)

¾ cup gluten-free bread crumbs

½ cup unsweetened, finely shredded coconut

¼ teaspoon salt

2 egg whites, beaten until frothy

20 large raw shrimp, peeled and deveined

2 tablespoons canola oil, divided

Lime wedges, for garnish

1. Mix together beans, mango, scallions, cilantro, and salad dressing. Set aside.

2. 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.

3. 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.

4. Spoon salad onto serving plates; top with shrimp. Serve with lime wedges.

PER SERVING: 381 cal, 11g fat (2g mono, 3g poly, 6g sat), 53mg chol, 19g protein, 52g carb, 17g fiber, 793mg sodium


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