Coconut Shrimp with Black Bean and Mango Salad

Adapted from Delicious Living

(1) 15-oz can Eden black beans
1 medium mango, diced
3 scallions, thinly sliced (white and tender green parts)
3 Tbsp fresh cilantro, chopped
1 Tbsp Marzetti Poppyseed Salad Dressing
3/4 cup bread crumbs
1/2 cup unsweetened coconut, finely shredded
1/4 tsp salt
2 egg whites, beaten until frothy
20 large raw shrimp, peeled and deveined
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
Lime wedges, for garnish

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 to 3 minutes, until opaque in the centers. Remove to a plate. Spoon salad onto serving plates; top with shrimp. Serve with lime wedges. Time-saving tip: Use Garden Highway's Chef Essentials Mango Salsa for the mango, scallion, and cilantro mix. Money-saving tip: Use leftover bread to make your own bread crumbs.

Makes 4 servings
Prep Time: 24 Minutes
Cook Time: 16 Minutes

Allergy Warning: Contains EggsContains ShellfishContains Wheat

Click here for a printable version