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Baked Coconut Shrimp with Avocado Lime Dip Appetizer

I really enjoy sitting on my back patio on a summer day enjoying lemon-infused water (with some mint) along with this Baked Coconut Shrimp and Avocado Lime Dip appetizer. The day can only get better with Chocolate Cherry Brownies for dessert.

Traditional versions of this recipe call for the shrimp to be coated with sweetened coconut flakes and panko breadcrumbs, then deep fried. This healthier, lighter version is baked, rather than fried. This version also calls for unsweetened coconut flakes, which brings out the taste of the other seasonings, particularly the paprika.

A tangy avocado-lime dip rounds out the flavors. You can also use sugar-free orange marmalade instead for a nice zing. .

In this recipe, we used large 10/15 count shrimp. Medium-sized shrimp work better for larger gatherings. If using smaller shrimp, reduce cooking time by a few minutes to prevent overcooking.

Baked Coconut Shrimp with Avocado Lime Dip - Appetizer
Baked Coconut Shrimp with Avocado Lime Dip - Appetizer

Baked Coconut Shrimp with Avocado Lime Dip Appetizer


Recipe Note ~ 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 | Serves: 4


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 eggs 2 T. water

¾ 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


1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

2. 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.

3. 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.

4. Add shredded coconut to a third bowl and set aside.

5. 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. 6. Place baking sheet in preheated oven and bake until golden-brown and crispy, around 12-15 minutes, turning once halfway through.

7. 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.

Live, Love, Chat and Eat,

Kate and Crew

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