Description
Baked Thai Coconut Shrimp with Lemongrass Guacamole is a dish that combines crispy coconut shrimp with a creamy, zesty guacamole, creating a perfect balance of textures and tastes.
Ingredients
- Large shrimp: 1 lb, peeled and deveined
- Shredded coconut: 1 cup
- Panko breadcrumbs: 1 cup
- Thai red curry paste: 2 tablespoons
- Eggs: 2 large
- Salt: 1/2 teaspoon
- Avocado: 2 ripe avocados
- Fresh lemongrass: 1 stalk, finely minced
- Lime juice: 2 tablespoons, freshly squeezed
- Fresh cilantro: 1/4 cup, chopped
- Salt: to taste
Instructions
- Rinse the shrimp under cold water and pat dry with paper towels.
- In a medium bowl, mix the Thai red curry paste with the eggs and whisk until combined.
- Set up a coating station with three bowls: egg mixture, shredded coconut, and panko breadcrumbs.
- Dip each shrimp into the egg mixture, then roll in shredded coconut, and finally coat with panko breadcrumbs.
- Place the coated shrimp on a prepared baking sheet in a single layer.
- Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until golden brown and firm to the touch.
- While the shrimp are baking, prepare the guacamole by mashing the avocados in a bowl.
- Stir in minced lemongrass, lime juice, chopped cilantro, and salt to taste until well combined.
Notes
- Use fresh shrimp for the best flavor and texture.
- Consider marinating the shrimp in lime juice and salt for added flavor.
- Press the coconut and breadcrumbs firmly onto the shrimp for better adherence.
- Check the shrimp a few minutes before the suggested baking time to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Baked Thai Coconut Shrimp, Lemongrass Guacamole, Thai Cuisine, Seafood Recipe