If you are looking for a delectable appetizer to serve at any occasion, then look no further because let me introduce you to Baked Coconut Shrimp with Avocado-Lime Dip. This delicious appetizer is made up of succulent shrimp that have been rolled in coconut and then baked to crunchy perfection.
Combined with an exciting and zesty avocado-lime dip, this appetizer will definitely please your guests. Variations in flavor and texture make it truly unique and tasty! Intriguing and appetizing, this appetizer strikes the perfect balance between savory and sweet. Try it today; you will not be disappointed!
Just how good is Baked Coconut Shrimp with Avocado-Lime Dip?
Baked Coconut Shrimp with Avocado-Lime Dip truly embodies the goodness of appetizers. It is succulent and juicy, with an irresistible combination of sweet and sour flavors that will tantalize your taste buds. The light and crispy coconut batter envelopes each shrimp, giving it a hint of crunch. Dipping this appetizer into the creamy avocado-lime dip makes it even crave-worthy – the unique blend of tartness, mild sweetness, and creamy texture complements the simple yet flavorful shrimp dish perfectly. There’s no doubt Baked Coconut Shrimp with Avocado-Lime Dip is sure to be a hit at any gathering!
Prep time: 15 minutes
Cook time: 12-15 minutes
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 T. water¾ 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
- 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.
- 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. Enjoy!
If you're looking to mix up your usual Baked Coconut Shrimp with Avocado-Lime Dip routine, there are many variations you can try! Consider baking the shrimp with different seasonings or breading variations like panko or corn flakes. You could also amp up the flavors by adding diced green chilies and garlic to the avocado dip; serve it with veggies, chips, or tostadas for dipping. If you want to go full tropical island vibe, spread some extra coconut onto a parchment-lined pan and bake until lightly browned as a garnish for the dish. However you choose to mix it up, variations of this classic appetizer are a surefire hit at any gathering!
Baked Coconut Shrimp with Avocado-Lime Dip is a scrumptious and delicious snack or meal that can be made when entertaining or just for yourself! However, storage rules must be adhered to in order to ensure its optimal taste and look. Generally, this dish should be stored in the refrigerator no longer than two to three days. It's best eaten within one day of being cooked, as the buttery coconut flavor will slowly start losing its punch, especially if it's exposed to air for an extended period of time. If you're looking for a meal that can last, this isn't the one - but it sure does make for an incredibly tasty snack!
For crispier results, reduce baking time to 10 minutes, then place the shrimp under the broiler for 1-2 minutes per side.