Baked Coconut Shrimp with Avocado-Lime Dip | FoodFlakes.com

Ingredients

• 1/2 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
• 3/4 c. shredded coconut, unsweetened
• 1 lb. 10/15 count gulf shrimp, peeled and deveined, tails on
• 1 large ripe avocado, pitted and peeled
• 3 T. fresh cilantro, stems removed
• 2 T. fresh lime juice
• 1/4 t. ground cumin
• 1/2 t. red pepper flakes