Baked Coconut Shrimp with Avocado-Lime Dip offers a healthier alternative to the classic fried coconut shrimp. Gluten-free and mouthwateringly delicious.
Each of us loves to eat deliciously. Of course, it gets boring to eat dishes from the same type of food every day. Sometimes you want to pamper yourself with something tasty and different. In this condition, Baked Coconut Shrimp with Avocado-Lime Dip is the best option for you.
This dish is a culinary masterpiece worthy of both a festive table and a familiar family dinner. It takes no more than half an hour, and the result is always delicious! If you are looking after your health and counting calories, try the incredible combination of seafood with Avocado-Lime Dip. Their nutritional value is equal to meat, but the calorie content of such dishes is much lower, and such protein is better absorbed.
Read this recipe and relevant questions and get started cooking.
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Useful Tips when Making Your Baked Coconut Shrimp
- These Baked Coconut Shrimps can act as an independent dish or be an ingredient in any salad, soup, or snack in the culinary arts.
- Always line your baking dish with Silpat or parchment paper. It helps to prevent the shrimps from sticking to the pan.
- For crispier results, it is suggested to reduce baking time to 10 minutes. After that, place the shrimp under the broiler for 1 to 2 minutes per side.
- If you don’t like coconut, that’s fine; these baked shrimps still taste great if you omit them. Just skip the coconut and add another 1/2 cup of panko breadcrumbs.
- The avocado-lime dip is a perfect complement to the juicy shrimp, but you can also use any of your favorite dipping sauces.
Make Ahead and Store
You can coat the shrimp and refrigerate for up to 12 hours before baking. The leftover can also be stored (must be in an airtight container) in the refrigerator for three days or in the freezer for more than two months.
Best Way To Reheat Leftovers
You can reheat the shrimps in the microwave or oven. It is suggested to over for reheating because it offers the best texture to the shrimp’s batter. But you should keep in mind that the leftover will not taste as good as fresh. Still baking will help to crisp up the coating.
Some health benefits
Shrimp, like other seafood, is rich in easily digestible protein. Its digestion is speedy, contributing to the absorption of a sufficient amount of product components into the blood. They are also low in fats and carbohydrates, but you can get many valuable vitamins, minerals, and nutrients from them.
So this gluten-free Baked Coconut Shrimp with Avocado-Lime Dip should definitely be added to the list of dishes you cook very often.
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Baked Coconut Shrimp with Avocado-Lime Dip a Treat for Your Tastebuds
Ingredients for Shrimp
- ½ cup almond flour or coconut flour
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Sea salt and black pepper, to taste
- 2 eggs
- 2 tbsp water
- ¾ cup shredded coconut unsweetened
- 1 pound gulf shrimp 10/15 peeled, deveined, tails on
Avocado Lime Dip Ingredients
- 1 large avocado ripe, pitted and peeled
- 3 tbsp fresh cilantro stems removed
- 2 tbsp fresh lime juice
- ¼ tsp ground cumin
- ½ tsp red pepper flakes
- Sea salt and black pepper, to taste
Baked Shrimp Instructions
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- 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.
- 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.
- Add shredded coconut to a third bowl and set aside.
- 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.
- Place baking sheet in preheated oven and bake until golden-brown and crispy, around 12-15 minutes, turning once halfway through.
- Remove shrimp from oven and serve immediately with avocado-lime dip on the side. Enjoy!
- 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.
Tip: For crispier results, reduce baking time to 10 minutes, then place the shrimp under the broiler for 1-2 minutes per side.
Let’s Sum up
Now you can save money and skip the lines in restaurants by baking coconut shrimp for your next party or dinner at home. You can surprise not only loved ones with shrimps but also guests. I guarantee you and your guests will love every bite!
Did you make this recipe? Share your experience in the comment box!
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