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
