Baked Coconut Shrimp with Avocado Dressing

Crunchy coconut flakes and panko crumbs coat these baked shrimp with an avocado dressing that you can eat three different ways: as is a dipping sauce for the shrimp, in a salad or taco-style with cabbage slaw and/or traditional fixings.

The crispy, succulent, aromatic shrimp are hard to resist as they come out of the oven. They are fantastic served on warm, soft tortillas topped with cabbage slaw that is made with this creamy, tangy avocado dressing. If that doesn’t strike your fancy how about in a salad with fresh tomatoes, sliced red onion and crispy corn kernels tossed with the buttery avocado dressing?!

The avocado dressing also has lime, cilantro and sour cream in it making it rich, tart and bringing out the flavors of the coconut shrimp so they really shine through. Whatever way you decide to eat these will be totally delicious!

Baked Coconut Shrimp

Rating: 51

Prep Time: 25 minutes

Cook Time: 12 minutes

Yield: serves 3 - 4

Baked Coconut Shrimp

Ingredients:

1/4 cup all-purpose flour
3/4 cup shredded coconut
1/3 cup bread crumbs or panko crumbs
2 eggs
2 tablespoons water
1 pound medium or large shrimp, deviened and tails off

Instructions:

  1. Set up a dredging station for the shrimp by adding the flour to a shallow bowl, mix the coconut and bread crumbs together in another shallow bowl, and beat the eggs and water together in another separate, shallow bowl.
  2. Grease a large baking sheet. Preheat oven to 400 degrees F.
  3. Coat each shrimp in flour, then egg allowing the excess to drip off and then coat with the coconut mixture using your hands if needed to press them onto the shrimp. Designate one hand for dipping in egg and the other for the dry ingredients. Set them on the baking sheet. Repeat until all the shrimp are coated.
  4. Bake for 10 to 12 minutes depending on the size of your shrimp until golden brown and shrimp are cooked through. Serve with avocado dressing for dipping, in tacos or in a salad.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/baked-coconut-shrimp-with-avocado-buttermilk-dressing-three-ways/

 

Avocado Buttermilk Dressing

Rating: 51

Avocado Buttermilk Dressing

Ingredients:

3/4 cup buttermilk
1/2 - 1 lime, juiced
1 avocado
1/2 cup sour cream
2 tablespoons fresh chopped cilantro or parsley
coarse salt

Instructions:

  1. Add the buttermilk, 1/2 of the lime juice, flesh of the avocado, sour cream, cilantro and about 1/4 teaspoon salt to a food processor or blender. Process until smooth.
  2. Taste and season with more salt and lime juice if desired. Refrigerate.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/baked-coconut-shrimp-with-avocado-buttermilk-dressing-three-ways/

Comments

  1. Megan says

    Coconut shrimp is so good! One of my absolute favorite ways to eat shrimp. Yours look perfect! thanx for the post.

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