Baked Coconut Cilantro Shrimp
Agave nectar is used to sweeten the shrimp, keeping this appetizer low on the glycemic index. This lower-GI substitute for sugar or honey is derived from the blue agave plant, which thrives in volcanic soils in southern Mexico.
Serves: 8Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- Cooking spray, as needed
- 1⁄3 cup almond flour
- 1⁄2 tsp. ground red pepper
- 1⁄2 tsp. salt
- 1 Tbsp. lime juice
- 1 Tbsp. agave nectar
- 1⁄3 cup egg whites
- 3⁄4 cup finely ground coconut
- 2 tsp. finely chopped cilantro, divided
- 1 1⁄2 lbs. extra-large shrimp, shelled and cleaned with tails remaining
- 1⁄4 cup soy sauce
- 1 tsp. chili paste
- 1⁄4 cup sweet chili sauce
- Preheat oven to 425°F and lightly spray a baking sheet with cooking spray.
- In a small bowl, combine almond flour, pepper, and salt. In a separate bowl, mix lime juice and agave nectar and stir. Continuously stirring, add egg whites to lime-agave mixture.
- Place coconut and 1 teaspoon of cilantro in a thin layer on a flat dish. Dip each shrimp first into the almond flour mixture, then in the egg white mixture, and then roll in coconut.
- Place on baking sheet. Bake 10 to 15 minutes or until coconut appears lightly toasted.
- To make dipping sauce, combine soy sauce, remaining cilantro, and chili paste. Serve shrimp with dipping sauce and sweet chili sauce.