Baked Coconut Shrimp
These gluten-free Baked Coconut Shrimp are cooked to a golden brown and served up with a tangy Avocado-Lime Dip that takes this dish to a different level!
Servings 4
Calories 315kcal
Equipment
Ingredients
- ½ cup almond 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 / 450g raw shrimp/prawns*
For the Avocado Lime Dip
- 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
Instructions
- Preheat oven to 200C/400F/Gas 6 and line a large, rimmed baking sheet with parchment paper. Set aside.
- Combine flour, smoked paprika, ground cumin, garlic powder, and onion powder in a shallow dish. Season with salt and black pepper, as desired, and set aside.
- In a second shallow dish, 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 flour, then dip it 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 them 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!
Notes
- The shrimp should be raw, peeled, and deveined, with the tails on.
- In the UK you want big prawns such as king prawns.
- In the US you will want 10/15 count gulf shrimp.
Nutrition
Serving: 1 | Calories: 315kcal | Carbohydrates: 12g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Cholesterol: 237mg | Sodium: 845mg | Fiber: 7g | Sugar: 2g