Baked Coconut Shrimp with Avocado-Lime Dip

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These Baked Coconut Shrimp are golden brown and paired with a zesty Avocado-Lime Dip that elevates the dish to new heights! These are a healthy alternative to fried shrimp and taste wonderful, whether you’re searching for a tasty seafood meal idea or a delightful finger food option for a party.

Do you leave tails on or off shrimp for coconut shrimp?

Everything comes down to personal preference! With the tail on, you and your family or visitors can hold on to the shrimp while you dip and enjoy it.

However, if you have shrimp that have already had their tails removed, you are allowed to utilize them! You won’t have to use your tail to grasp it; instead, you can use your hands, fork, or even toothpicks.

Do you use raw or pre-cooked shrimp for baked coconut shrimp?

If you use pre-cooked shrimp, the shrimp will be overcooked and less than delicious. So use raw shrimp and make sure it’s deveined before deciding whether to keep the tail on or off.

How to store leftover oven-baked shrimp? 

Any leftovers should be stored in an airtight container in the refrigerator. You may keep your shrimp in the fridge for up to 2-3 days; just make sure they’re still edible.

What are the ingredients to make baked-coconut shrimp with avocado-lime dip?

This recipe has 15 minutes of prep time and 12 to 15 minutes of cook time which is good for 4 servings. Reduce the baking time to 10 minutes, then broil the shrimp for 1-2 minutes per side for crispier results.

Here are the ingredients you’re going to need:

  • Almond flour – Unsweetened coconut flakes are also used in this recipe, allowing the other flavors to take center stage. The tastes are rounded out with a zesty avocado-lime dip. A sugar-free orange marmalade, on the other hand, would be a fantastic complement. 
  • Smoked paprika – It has a strong woodsy smoke flavor with a hint of fruitiness from the peppers.
  • Ground cumin – Adds instant depth to the dish.
  • Garlic powder – Adds a subtle fullness of flavor.
  • Onion powder – For a sharp aroma with a hint of sweetness.
  • Sea salt and black pepper – Seasoning that most recipes call for.
  • Eggs – It can give the dish structure, leavening, richness, color, and flavor.
  • Shredded coconut – If you’re watching your sugar intake use unsweetened.
  • Gulf shrimp – Large 10/15 count shrimp were used in this recipe. Medium-sized shrimp, on the other hand, are suitable for larger groups. Reduce the cooking time by a few minutes if using smaller shrimp to avoid overcooking.
  • Avocado – Avocados that are ripe have a deeper hue and are slightly squishy to the touch, but they are not “mushy.”
  • Fresh cilantro – For a tangy citrus flavor.
  • Fresh lime juice – Enhances the flavor of the dish.
  • Red pepper flakes – With a fair dose of peppery, it’s slightly spicy and earthy.
  • Water

How to make baked-coconut shrimp with avocado-lime dip?

It’s time to put this recipe together now that you’ve gathered all of your ingredients. 

Shrimp are deep-fried after being covered with sweetened coconut flakes and panko breadcrumbs in traditional versions of this recipe. This version is gluten-free and baked rather than fried, making it a healthier, lighter option.

Start by preheating the oven to 400 ℉ and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Place aside.

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

Gently whisk the eggs and water in a second pie plate or shallow bowl until frothy. Set aside after seasoning with salt and black pepper, if preferred.

Set aside the shredded coconut in a different bowl.

Next, dredge each shrimp in the seasoned almond flour, then in the egg mixture, one at a time. Allow excess egg to drip out before placing shrimp in a shredded coconut bowl. Before transferring the shrimp to the prepared baking sheet, turn them to coat them completely. Season with additional salt and black pepper, if preferred, with the remaining shrimp.

Place the baking sheet in a preheated oven and bake for 12-15 minutes, or until golden brown and crispy, flipping halfway through.

Meanwhile, in a food processor or blender, mix the avocado, cilantro, lime juice, and cumin until smooth. If necessary, add a tablespoon or two of water to achieve the appropriate consistency. To taste, season with salt and black pepper. Sprinkle with red pepper flakes and transfer to a small serving bowl. Place aside.

Lastly, remove the shrimp from the oven and serve immediately with a side of avocado-lime dip. Enjoy!

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Yield: 4

Baked Coconut Shrimp with Avocado-Lime Dip

Baked Coconut Shrimp with Avocado-Lime Dip

In traditional versions of this recipe, shrimp is coated with sweetened coconut flakes and panko breadcrumbs, then deep-fried. This healthier, lighter version is gluten-free and baked, rather than fried.

This version also calls for unsweetened coconut flakes, which allows the other seasonings to take center stage. Here, a tangy avocado-lime dip rounds out the flavors. However, a sugar-free orange marmalade would be a wonderful addition. 

In this case, large 10/15 count shrimp were used. However, medium-sized shrimp work better for larger gatherings. If using smaller shrimp, reduce cooking time by a few minutes to prevent overcooking.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

Instructions

  1. Preheat the 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. Gently whisk the eggs and water until frothy in a second pie pan or shallow bowl. 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 it 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 moving to the prepared baking sheet. If desired, repeat with remaining shrimp and season with additional salt and black pepper.
  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.
  8. Remove shrimp from the oven and serve immediately with avocado-lime dip on the side. Enjoy!

Notes

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

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 234Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 95mgSodium: 204mgCarbohydrates: 11gFiber: 7gSugar: 2gProtein: 6g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

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