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!