Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light January 1998

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

498 calories; calories from fat 27%; fat 15.1g; saturated fat 1.9g; mono fat 3.4g; poly fat 7.8g; protein 39.3g; carbohydrates 54g; fiber 5.5g; cholesterol 195mg; iron 8mg; sodium 587mg; calcium 156mg.
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