A delicious ketogenic snack or appetizer for a party.
½cupalmond (or coconut) flour
sea salt and black pepper to taste
1lb10/15 count gulf shrimppeeled and deveined, tails on
Avocado Lime Dip
1largeripe avocadopitted and peeled
3tbspfresh cilantrostems removed
2tbspfresh lime juice
½tspred pepper flakes
sea salt and black pepperto taste
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
Combine almond flour, smoked paprika, ground cumin, garlic powder, andonion 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 wateruntil 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 transferringshrimp to the bowl of shredded coconut. Turn to coat shrimp thoroughly beforetransferring to the prepared baking sheet. Repeat with remaining shrimp andseason with additional salt and black pepper, if desired.
Place baking sheet in preheated oven and bake until golden-brown andcrispy, around 12-15 minutes, turning once halfway through.
Meanwhile, add avocado, cilantro, lime juice, and cumin to a foodprocessor 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 onthe side. Enjoy!
Nutrition for Shrimp
For the Dip
Keto Coconut Shrimp with Avocado-Lime Dip https://onandoffketo.com/baked-keto-coconut-shrimp-with-avocado-lime-dip/