Crusted Shrimp With Spicy Black Beans and Saffron Sauce

Cooking Light
4 servings (serving size: 5 ounces shrimp, 1/2 cup black beans, and 2 tablespoons sauce)


+ Add To Shopping List
1 tablespoon cumin seeds
1 1/2 teaspoons fennel seeds
1/2 cup sunflower seed kernels
1 teaspoon dried orange peel
1 teaspoon black peppercorns
3 tablespoons golden cane syrup or light-colored corn syrup
2 large egg whites, lightly beaten
1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon olive oil
Cooking spray
Green onion (optional)


Heat a nonstick skillet over medium-high heat until hot. Add cumin and fennel seeds; cook 1 minute or until cumin seeds are browned. Place cumin mixture in a spice or coffee grinder. Add sunflower kernels, orange peel, and peppercorns; process until ground. Place seed mixture in a shallow dish.

Combine syrup and egg whites. Dip shrimp in syrup mixture; dredge one side of shrimp in seed mixture. Set aside, coated side up.

Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Place shrimp, coated side down, in skillet; sauté 3 minutes on each side. Serve immediately with Spicy Black Beans and Saffron Sauce. Garnish with green onion, if desired.

Created date

January 1998

Nutritional Information

Calories 498
Caloriesfromfat 27 %
Fat 15.1 g
Satfat 1.9 g
Monofat 3.4 g
Polyfat 7.8 g
Protein 39.3 g
Carbohydrate 54 g
Fiber 5.5 g
Cholesterol 195 mg
Iron 8 mg
Sodium 587 mg
Calcium 156 mg