Coconut Shrimp with California Avocado Hot Sauce

Serves: 4


1 lb. shrimp medium-sized, peeled and deveined
1 tsp. paprika
1 tsp. garlic powder
1/8 tsp. salt or to taste
1/8 tsp. pepper or to taste
1/8 tsp. black pepper or to taste
1 Tbsp. extra virgin olive oil
1 cup coconut flakes
1 cup panko bread crumbs
3 eggs
1 cup vegetable oil

California Avocado Hot Sauce

California Avocado Hot Sauce Ingredients:

2 jalapeno peppers stemmed, seeded and sliced in half lengthwise
1 1/2 ripe, Fresh California Avocado peeled, seeded and chopped
1 cloves garlic
1/2 bunch cilantro chopped
1/2 lime juiced
1/4 cup white vinegar
2 tsp. olive oil
1 tsp. water
1/8 tsp. salt or to taste
1/8 tsp. pepper or to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit