Gluten-free Coconut Shrimp with Black Bean and Mango Salad
Servings Prep Time
4people 24minutes
Cook Time
16minutes
Servings Prep Time
4people 24minutes
Cook Time
16minutes
Ingredients
  • 115-ounce can salt-free black beansrinsed and drained
  • 1medium mangodiced
  • 3 scallions (white and tender green parts)thinly sliced
  • 3tablespoons chopped fresh cilantro
  • 3tablespoons bottled, gluten-free poppy seed salad dressingor similar
  • 3/4cup gluten-free bread crumbs
  • 1/2cup unsweetened, finely shredded coconut
  • 1/4teaspoon salt
  • 2 egg whitesbeaten until frothy
  • 20large raw shrimppeeled and deveined
  • 2tablespoons canola oildivided
  • Lime wedgesfor garnish
Instructions
  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.
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