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Baked Coconut Shrimp With Avocado Lime Dip makes a great low-carb, gluten-free snack perfect for family game or movie night, as well as entertaining.
Gluten-free Baked Coconut Shrimp with Avocado-Lime Dip
You’re probably familiar with coconut shrimp appetizers, which are typically shrimp coated with sweetened coconut flakes and panko breadcrumbs, then deep fried. This is a lighter and healthier version of the popular dish. This version of coconut shrimp is low-carb, gluten-free, and baked instead of fried – making for a healthier dish.
This recipe calls for unsweetened coconut flakes, which decreases sugar and allows other seasonings to shine. A tangy avocado lime dip rounds out the flavors. If you prefer, you could also pair with a sugar-free orange marmalade.
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.
Prep time: 15 minutes
Cook time: 12-15 minutes
Some of the posts on this site, like this one, contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product for you if you buy it. It does mean that I MAY make a SMALL commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website.
- large baking sheet
- parchment paper OR silpat baking mat
- 3x pie pans OR shallow bowls
- measuring cups
- measuring spoons
- food processor OR blender
- 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 lb 10/15 count gulf shrimp, peeled and deveined, tails on
Avocado Lime Dip Ingredients
- 1 large ripe avocado, 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
Preheat the oven to 400°F.
Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat.
Place the almond flour, smoked paprika, ground cumin, garlic powder, and onion powder in a pie pan or shallow bowl and combine. 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 the 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 the baking sheet into the preheated oven and bake until golden-brown and crispy, around 12-15 minutes, turning once halfway through.
While the shrimp is cooking, place the avocado, cilantro, lime juice, and cumin into 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 the dip to a small serving bowl and sprinkle with red pepper flakes.
Remove the shrimp from the oven.
Serve immediately with the dip on the side.