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–+ servings

Baked Coconut Shrimp

This baked coconut shrimp recipe is low carb and gluten free. It comes together quickly and is as delicious as the ones you have restaurant!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 234 kcal

Ingredients
  

  • ½ c. almond or coconut flour
  • 1 t. smoked paprika
  • 1 t. ground cumin
  • 1 t. garlic powder
  • 1 t. onion powder
  • 2 eggs
  • 2 T. water
  • ¾ c. shredded coconut unsweetened
  • 1 lb. 10/15 count gulf shrimp peeled and deveined, tails on
  • Salt and pepper to taste

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
 

  • Preheat oven to 400°F and line a large, rimmed baking sheet with a 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.
  • To Make The Avocado Lime Dip
  • 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!

Nutrition

Serving: 1gCalories: 234kcalCarbohydrates: 11gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 8gCholesterol: 95mgSodium: 204mgFiber: 7gSugar: 2g
Keyword coconut shrimp; low carb; gluten-free; appetizer
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