Baked Coconut Shrimp with Avocado-Lime Dip offers a healthier alternative to the classic fried coconut shrimp. Gluten-free and mouth-wateringly delicious.
Looking for a delicious and healthy recipe to add to your repertoire? Look no further than this baked coconut shrimp with avocado lime dip.
This recipe 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.
Gluten-free and delicious, this recipe is sure to please even the most discerning palate. So why wait? Try it today!
Baked coconut shrimp is a party favorite for a reason – it’s easy to make, and even easier to eat!
But with so many delicious options on the menu, how do you know when to serve this delicious dish?
The answer is simple: anytime you want! Whether you’re hosting a summer barbecue or a winter potluck, this dish is sure to please.
And if you’re looking for a little extra zing, try serving it with a our homemade avocado lime dipping sauce. Delicious!
Tips for Making Baked Coconut Shrimp
These Baked Coconut Shrimps are so light and tasty that they be served as an appetizer or snack. Additionally, you can serve them alongside your favorite soup, salad, or main dish.
• We recommend lining 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 almond flour.
• The avocado-lime dip is a perfect complement to the juicy shrimp, but you can also use any of your favorite dipping sauces.
Main Ingredients You’ll Need
The exact measurements are listed below in the recipe. Be sure to scroll down to print and save the recipe for later.
For the shrimp:
- Almond or coconut flour: If you don’t need this to be gluten-free, you can substitute panko bread crumbs.
- Spices: paprika, cumin, garlic powder, onion powder, salt, and pepper
- Eggs: The eggs will help the coconut and flour stick to the shrimp.
- Shredded coconut: We prefer to use unsweetened coconut.
- Gulf shrimp: Make sure they’re peeled and deveined, but leave the tails on.
For the dip:
- Avocado: Peel the avocado and remove the pit.
- Cilantro: Use fresh cilantro with the stems removed.
- Lime juice: We prefer to squeeze a fresh lime, but you can substitute bottled lime juice, if you’d like.
- Spices: cumin, red pepper flakes, salt, and pepper
Step-by-Step Instructions
Baked Coconut Shrimp
- Preheat the oven to 400ºF and line a large, rimmed baking sheet with parchment paper. Set aside.
- Combine almond flour, paprika, cumin, garlic and onion powders in a shallow bowl. Season with salt and pepper to taste. Set aside.
- Gently whisk the eggs and water in a second shallow bowl until frothy. Set aside.
- Add shredded coconut to a third bowl and set aside.
- Dredge each shrimp in the almond flour, then dip in the egg mixture. Next, dip the shrimp in the bowl of shredded coconut.
- Turn to coat the shrimp completely before transferring to the prepared baking sheet.
- Place the baking sheet in preheated oven and bake until golden-brown and crispy, about 12-15 minutes. Turn once halfway through.
- Remove shrimp from oven and serve immediately with avocado-lime dip on the side.
Avocado Lime Sauce
- Place avocado, cilantro, lime juice, and cumin to food processor and blend until smooth.
- Add a tablespoon or two of water, if necessary, to reach desired consistency.
- Season with salt and pepper to taste.
- Transfer to small serving bowl and sprinkle with red pepper flakes.
Can you use frozen shrimp?
Yes! You’ll want to thaw your frozen shrimp completely. Then, pat them dry with paper towels before beginning the recipe.
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 Coconut Shrimp
The best way to reheat coconut shrimp is in the oven. Preheat your oven to 400ºF and place the shrimp on a baking sheet lined with parchment paper.
Bake for about 10 minutes, or until heated through. You’ll want to keep an eye on them, though, as they can go from perfectly cooked to overcooked very quickly.
Another option is to reheat the shrimp in a skillet over medium-high heat. Just be sure not to overcrowd the pan, or the shrimp will steam instead of getting nice and crispy.
Coconut shrimp are best served hot, so enjoy them as soon as they’re done cooking!
Baked Coconut Shrimp with Avocado Lime Dip
Baked Coconut Shrimp with Avocado-Lime Dip offers a healthier alternative to the classic fried coconut shrimp.
Ingredients
Shrimp Ingredients
- ½ c. almond or coconut flour
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- sea salt, to taste
- black pepper, to taste
- 2 eggs
- 2 tbsp water
- ¾ c. shredded coconut, unsweetened
- 1 pound gulf shrimp; peeled, deveined, tails on
Avocado Lime Dip
- 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, to taste
- black pepper, to taste
Instructions
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!
Avocado-Lime Dip
1. Add avocado, cilantro, lime juice, and cumin to a food processor or blender and blend until smooth.
2. Add a tablespoon or two of water, if necessary, to reach desired consistency.
3. Season with salt and black pepper, to taste.
4. Transfer to a small serving bowl and sprinkle with red pepper flakes. Set aside.
Notes
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, as well.
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. 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!