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Baked Coconut Shrimp with Avocado Lime Dip Appetizer Recipe

Baked Coconut Shrimp with Avocado Lime Dip Appetizer Recipe
Baked Coconut Shrimp with Avocado Lime Dip Appetizer Recipe

Baked Coconut Shrimp with Avocado Lime Dip Appetizer Recipe

Craving a taste of the tropics? 🏝️✨ Dive into the deliciousness of our Baked Coconut Shrimp with Avocado Lime Dip! 🍤🥑🌿 These crispy, golden shrimp are coated in a coconut-infused crust, creating the perfect blend of sweet and savory. Paired with a zesty Avocado Lime Dip, each bite is a burst of flavor that will transport you to a coastal paradise. 🥥🍋🌴


Recipe Notes


✓ In this recipe, we used large 10/15 count shrimp. Medium-sized shrimp work better for larger gatherings. If using smaller shrimp, reduce cooking time by a few minutes to prevent overcooking.


✓ For crispier results, reduce baking time to 10 minutes, then place the shrimp under the broiler for 1-2 minutes per side.


Prep time: 15 minutes | Cook time: | 12-15 minutes | Serves: 4


Ingredients


½ c. almond (or coconut) flour

1 t. smoked paprika

1 t. ground cumin

1 t. garlic powder

1 t. onion powder

Sea salt and black pepper, to taste

2 eggs

2 T. water

¾ c. shredded coconut, unsweetened

1 lb. 10/15 count gulf shrimp, peeled and deveined, tails on


Avocado Lime Dip


1 large ripe avocado, pitted and peeled

3 T. fresh cilantro, stems removed

2 T. fresh lime juice

¼ t. ground cumin

½ t. red pepper flakes

Sea salt and black pepper, to taste


Directions


1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.


2. Combine almond flour, smoked paprika, ground cumin, garlic powder, and onion powder in a pie pan or shallow bowl. Season with salt and black pepper, to taste, and set aside.


3. In a second pie pan or shallow bowl, gently whisk the eggs and water until frothy. Season with salt and black pepper, as desired, and set aside.


4. Add shredded coconut to a third bowl and set aside.


5. Working one at a time, dredge each shrimp in the seasoned almond flour, then dip in the egg mixture. Allow excess egg to drip off before transferring shrimp to the bowl of shredded coconut. Turn to coat shrimp thoroughly before transferring to the prepared baking sheet. Repeat with remaining shrimp and season with additional salt and black pepper, if desired. 6. Place baking sheet in preheated oven and bake until golden-brown and crispy, around 12-15 minutes, turning once halfway through.


7. Meanwhile, add avocado, cilantro, lime juice, and cumin to a food processor or blender and blend until smooth. Add a tablespoon or two of water, if necessary, to reach desired consistency. Season with salt and black pepper, to taste. Transfer to a small serving bowl and sprinkle with red pepper flakes. Set aside.

Remove shrimp from oven and serve immediately with avocado-lime dip on the side.


Live, Love, Chat and Eat!

Green Hat Lady



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