Baked Thai Coconut Shrimp With Lemongrass Guacamole Recipe

Recipe By Slurrp

Baked Thai Coconut Shrimp with Lemongrass Guacamole is a delicious and flavorful dish that combines the sweetness of coconut shrimp with the tanginess of lemongrass guacamole. The shrimp is coated in a crispy coconut crust and baked to perfection, while the guacamole adds a refreshing and zesty twist. This recipe is perfect for a quick and easy appetizer or a light and satisfying main course.

3.8
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25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Baked Thai Coconut Shrimp With Lemongrass Guacamole
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Ingredients for Baked Thai Coconut Shrimp With Lemongrass Guacamole Recipe

  • 1/4 pound Large Shrimp, Peeled And Deveined
  • 1/2 Eggs
  • 0.06 cup Coconut Milk
  • 1/4 cup Shredded Coconut
  • 1/4 cup Panko Breadcrumbs
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 Ripe Avocados
  • 1/2 tablespoon Chopped Lemongrass
  • 1/4 tablespoon Lime Juice
  • 1/2 tablespoon Chopped Cilantro
  • 1/2 tablespoon Chopped Red Onion
  • 0.06 teaspoon Salt

Directions: Baked Thai Coconut Shrimp With Lemongrass Guacamole Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.In a shallow bowl, whisk together the eggs and coconut milk. In another shallow bowl, combine the shredded coconut, panko breadcrumbs, salt, and pepper.
  • STEP 3.Dip each shrimp into the egg mixture, then coat it in the coconut breadcrumb mixture, pressing gently to adhere. Place the coated shrimp on the prepared baking sheet.
  • STEP 4.Bake for 12-15 minutes, or until the shrimp is cooked through and the coconut coating is golden brown and crispy.
  • STEP 5.While the shrimp is baking, prepare the lemongrass guacamole. In a bowl, mash the avocados with a fork until smooth. Stir in the chopped lemongrass, lime juice, cilantro, red onion, and salt.
  • STEP 6.Serve the baked coconut shrimp with the lemongrass guacamole on the side. Enjoy!

Cooking Tips

  • Make sure to use large shrimp for this recipe, as they will hold up better during baking.
  • If you can't find fresh lemongrass, you can use lemongrass paste or dried lemongrass instead.
  • For an extra kick of flavor, you can add a pinch of chili flakes or a dash of hot sauce to the guacamole.

Storage and Serving

  • Leftover baked coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
  • The lemongrass guacamole is best served fresh, but any leftovers can be stored in the refrigerator for up to 1 day.
  • Serve the baked coconut shrimp as an appetizer with the lemongrass guacamole on the side, or as a main course with a side of rice or salad.
Nutrition
value
692
calories per serving
36 g Fat35 g Protein56 g Carbs9 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    35g
  • Carbs
    56g
  • Fiber
    9g

MacroNutrients

  • Carbs
    56g
  • Protein
    35g
  • Fiber
    9g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    178mg
  • Iron
    9mg
  • Vitamin A
    97mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    88mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    19mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    102mg
  • Manganese
    1mg
  • Phosphorus
    418mg
  • Selenium
    65mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp