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

Serves: 8

Ingredients

  • Cooking spray, as needed
  • ⅓ cup almond flour
  • ½ tsp. ground red pepper
  • ½ tsp. salt
  • 1 Tbsp. lime juice
  • 1 Tbsp. agave nectar
  • ⅓ cup egg whites
  • ¾ cup finely ground coconut
  • 2 tsp. finely chopped cilantro, divided
  • 1½ lbs. extra-large shrimp, shelled and cleaned with tails remaining
  • ¼ cup soy sauce
  • 1 tsp. chili paste
  • ¼ cup sweet chili sauce

Directions

  • Preheat oven to 425ºF 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 10–15 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.

Recipe Information

Serves: 8

Ingredients

  • Cooking spray, as needed
  • ⅓ cup almond flour
  • ½ tsp. ground red pepper
  • ½ tsp. salt
  • 1 Tbsp. lime juice
  • 1 Tbsp. agave nectar
  • ⅓ cup egg whites
  • ¾ cup finely ground coconut
  • 2 tsp. finely chopped cilantro, divided
  • 1½ lbs. extra-large shrimp, shelled and cleaned with tails remaining
  • ¼ cup soy sauce
  • 1 tsp. chili paste
  • ¼ cup sweet chili sauce

Directions

  • Preheat oven to 425ºF 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 10–15 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat9g
Saturated Fat3g
Cholesterol135mg
Sodium930mg
Total Carbohydrate11g
Dietary Fiber2g
Sugars7g
Protein23g