Recipe from Cooking Light, December 2007. The sauce calls for a small amount of orange juice, which probably doesn't contribute that much potassium. But if it bothers you, I think you could substitute lime or lemon juice to add a little tang.
1/2 cup panko (Japanese bread crumbs) toasted
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
Pinch of kosher salt
1 large egg white, lightly beaten
12 peeled and deveined large shrimp (about 3/4 lb.)
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon orange juice
Dash of ground red pepper
1. Preheat oven to 400 degrees F.
2. To prepare shrimp, coat a baking sheet with cooking spray. Place prepared pan in 400-degree oven for 10 minutes.
3. Combine panko, 1/4 teaspoon garlic powder, onion powder and salt in a shallow dish, stirring with a whisk. Place egg white in another shallow dish. Dip shrimp in egg white, and dredge in panko mixture. Place on preheated baking sheet. Bake at 400 degrees F. for 10 minutes or until done.
4. To prepare sauce, combine mustard and the remaining ingredients. Serve sauce with shrimp.