Baked Coconut Shrimp with Avocado-Lime Dip

One thing that keto dieters often complain about is the lack of substitutes for the high-carb dishes they used to love. We’ve got you covered with this all-time favorite dish. If you miss coconut shrimp, you’re going to love this low-carb baked coconut shrimp dish. I promise.

In traditional versions of coconut shrimp, the shrimp is coated with sweetened coconut flakes and panko breadcrumbs and deep-fried. This healthier, lighter version is ketogenic, gluten-free, and baked rather than fried.

Baking also makes preparing this dish much easier, as I tend to find frying shrimp or chicken tenders to be quite laborious and messy!

This version also calls for unsweetened coconut flakes, which allows the other seasonings to take center stage. Here, a tangy avocado-lime dip rounds out the flavors. But honestly, you can dip these tasty jewels in whatever the heck you want like this easy tzatziki sauce!

The recipe for the avocado-lime dip is in the recipe card!

What You Need to Make Baked Coconut Shrimp

• 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 large eggs
• 2 tbsp water
• ¾ cup shredded coconut unsweetened
• 1 lb 10/15 count gulf shrimp peeled and deveined, tails on

Equipment needed

You’ll need a baking sheet (or a silicone baking mat), parchment paper, and small bowls.

How to Make Baked Coconut Shrimp

This keto coconut shrimp recipe is super easy to whip up. So easy that I think you’ll make this often.

1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a silicone 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 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 to the prepared baking sheet. Repeat with the remaining shrimp and season with additional salt and black pepper, if desired.
6. Place the baking sheet in a preheated oven and bake until golden brown and crispy, about 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 the desired consistency—season with salt and black pepper to taste. Transfer to a small serving bowl and sprinkle with red pepper flakes. Set aside.
8. Remove shrimp from oven and serve immediately with avocado-lime dip on the side. Enjoy!

Tips and Suggestions for Baked Coconut Shrimp

In this case, large 10/15 count shrimp were used. However, medium-sized shrimp may work better for larger gatherings. If using smaller shrimp, reduce cooking time by a few minutes to prevent overcooking.

For crispier results, reduce baking time to 10 minutes, then place the shrimp under the broiler for 1-2 minutes per side. Yum!

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What to Serve Keto Coconut Shrimp With

While these make a great little snack all on their own, you may want to serve them up with a salad or another appetizer if you’re entertaining. Here are a few suggestions:

• Bacon Wrapped Water Chestnuts
• Fun and Fresh Smashed Cucumber Salad
• Keto Onion Rings