Hello, shrimp lovers! Are you looking for a dish that combines bold flavors with a touch of tropical charm? Look no further than this Baked Thai Coconut Shrimp with Lemongrass Guacamole recipe. It’s the perfect blend of savory and sweet, and it brings the authentic taste of Thai cuisine to your dinner table. Whether you’re a fan of coconut shrimp or just exploring new seafood recipes, this delightful dish is sure to impress.
Introduction
This Baked Thai Coconut Shrimp with Lemongrass Guacamole is a modern twist on classic Thai cuisine, pairing the unique aroma of lemongrass with the rich flavors of Thai curry paste. The dish offers a light and crunchy shrimp coating with a zesty and creamy guacamole that adds a refreshing balance. Perfect for a quick weeknight dinner or a special occasion, this recipe is as satisfying as it is easy to prepare. With just 25 minutes from start to finish, it’s a must-try for anyone who enjoys the fusion of sweet, spicy, and citrusy flavors.
Ingredients for Baked Thai Coconut Shrimp
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 2 eggs, beaten
- 1 cup flaked unsweetened coconut
- 3/4 cup panko bread crumbs
- Kosher salt and pepper to taste
Ingredients for Lemongrass Guacamole
- 2 avocados, halved and pitted
- Juice of 1 lime
- 1 tablespoon finely chopped lemongrass or lemongrass paste
- 1/4 cup fresh basil, chopped
- Pinch of kosher salt
- 1 Fresno or jalapeño pepper, seeded and chopped
- 1/2 cup pomegranate arils
- 1/2 cup chopped strawberries
How to Make Baked Thai Coconut Shrimp – Step by Step
Step 1: Preheat the Oven
Preheat your oven to 425 degrees Fahrenheit and lightly grease a baking sheet. Preparing the pan first will ensure that the shrimp bake evenly and get that perfect golden-brown color.
Step 2: Prepare the Shrimp Marinade
In a medium bowl, combine the Thai red curry paste and fish sauce. Add the shrimp to the bowl and toss until they are evenly coated. Let the shrimp marinate for about 5 minutes while you prepare the other ingredients.
Step 3: Set Up the Breading Station
Set up three separate bowls: one for the beaten eggs, one for the coconut and panko breadcrumbs, and another empty one for the marinated shrimp. Mix the coconut and panko crumbs until well combined.
Step 4: Coat the Shrimp
Working one at a time, dip each shrimp in the egg mixture, then dredge it through the coconut mixture. Press the shrimp gently to ensure the coating adheres. Place each shrimp on the prepared baking sheet. Repeat this process for all the shrimp.
Step 5: Bake the Shrimp
Season the breaded shrimp lightly with salt and pepper. Brush them with a little olive oil or cooking spray for extra crispiness. Bake in the preheated oven for 10–12 minutes, or until the shrimp turn a light golden brown and are cooked through.
How to Make Lemongrass Guacamole – Step by Step
Step 1: Mash the Avocados
In a medium bowl, mash the avocados until smooth and creamy. This will be the base of your guacamole.
Step 2: Add Fresh Ingredients
Add the lime juice, finely chopped lemongrass, chopped basil, and a pinch of salt. Mix well to combine the flavors.
Step 3: Add Toppings
Transfer the guacamole to a serving dish and top it with chopped Fresno pepper, pomegranate arils, and strawberries for a beautiful and colorful presentation.
Helpful Tips for Baked Thai Coconut Shrimp
- Use Fresh Ingredients: Fresh shrimp and herbs will give the best flavor to this dish.
- Avoid Overcooking: Shrimp cook quickly, so keep an eye on them to prevent overcooking.
- Customize the Guacamole: If you can’t find lemongrass, substitute it with a bit of lemon zest or skip it altogether for a simpler guacamole.
Cooking Tips for the Best Baked Thai Coconut Shrimp
- Ensure Even Coating: Make sure the coconut and panko mixture sticks well by pressing gently.
- Bake on a Single Layer: Do not overcrowd the baking sheet to ensure that each shrimp cooks evenly.
- Turn Once During Baking: For extra crispiness, flip the shrimp halfway through baking.
Serving Suggestions for Baked Thai Coconut Shrimp
This shrimp pairs wonderfully with a side of jasmine rice or Thai peanut noodles. For a complete meal, serve it alongside a mango salad or with steamed vegetables. Complement the flavors with a chilled white wine or a light Thai beer.
Nutritional Information
- Calories: 575 kcal
- Fats: 35g
- Carbohydrates: 28g
- Protein: 34g
- Vitamins and Minerals: High in Vitamin C, Omega-3 fatty acids, and fiber from the avocado.
Storage and Leftovers for Baked Thai Coconut Shrimp
- Refrigeration: Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
- Freezing: To freeze, place the shrimp on a baking sheet in a single layer. Once frozen, transfer them to a freezer-safe container.
- Reheating: For best results, reheat in an oven at 350 degrees Fahrenheit until warm.
Frequently Asked Questions for Baked Thai Coconut Shrimp
1. Can I use pre-cooked shrimp for this recipe?
Yes, but reduce the baking time to 5 minutes.
2. Is there a dairy-free option?
Absolutely! Substitute the eggs with a flax egg mixture to keep it dairy-free.
3. Can I use regular breadcrumbs instead of panko?
Yes, but the texture will be slightly different. Panko gives a lighter, crispier coating.
4. What can I serve with this dish if I don’t like guacamole?
Try serving it with a sweet chili sauce or a pineapple salsa for a different twist.
Related Recipes for Baked Thai Coconut Shrimp Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
Perfect for those looking for a robust meal with bold flavors. - Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
An ideal appetizer that pairs beautifully with the coconut shrimp.
Conclusion
Now that you’ve seen how easy it is to prepare Baked Thai Coconut Shrimp with Lemongrass Guacamole, it’s time to put on your apron and give it a try! This recipe is perfect for impressing guests or enjoying a cozy dinner at home. Let us know how it turns out and feel free to share your own variations of this dish. Enjoy cooking, and bon appétit!
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Baked Thai Coconut Shrimp Recipe with Lemongrass Guacamole
Description
Hello, shrimp lovers! Are you looking for a dish that combines bold flavors with a touch of tropical charm? Look no further than this Baked Thai Coconut Shrimp with Lemongrass Guacamole recipe. It’s the perfect blend of savory and sweet, and it brings the authentic taste of Thai cuisine to your dinner table. Whether you’re a fan of coconut shrimp or just exploring new seafood recipes, this delightful dish is sure to impress.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 2 eggs, beaten
- 1 cup flaked unsweetened coconut
- 3/4 cup panko bread crumbs
- Kosher salt and pepper to taste
Ingredients for Lemongrass Guacamole
- 2 avocados, halved and pitted
- Juice of 1 lime
- 1 tablespoon finely chopped lemongrass or lemongrass paste
- 1/4 cup fresh basil, chopped
- Pinch of kosher salt
- 1 Fresno or jalapeño pepper, seeded and chopped
- 1/2 cup pomegranate arils
- 1/2 cup chopped strawberries
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425 degrees Fahrenheit and lightly grease a baking sheet. Preparing the pan first will ensure that the shrimp bake evenly and get that perfect golden-brown color.
Step 2: Prepare the Shrimp Marinade
In a medium bowl, combine the Thai red curry paste and fish sauce. Add the shrimp to the bowl and toss until they are evenly coated. Let the shrimp marinate for about 5 minutes while you prepare the other ingredients.
Step 3: Set Up the Breading Station
Set up three separate bowls: one for the beaten eggs, one for the coconut and panko breadcrumbs, and another empty one for the marinated shrimp. Mix the coconut and panko crumbs until well combined.
Step 4: Coat the Shrimp
Working one at a time, dip each shrimp in the egg mixture, then dredge it through the coconut mixture. Press the shrimp gently to ensure the coating adheres. Place each shrimp on the prepared baking sheet. Repeat this process for all the shrimp.
Step 5: Bake the Shrimp
Season the breaded shrimp lightly with salt and pepper. Brush them with a little olive oil or cooking spray for extra crispiness. Bake in the preheated oven for 10–12 minutes, or until the shrimp turn a light golden brown and are cooked through.
How to Make Lemongrass Guacamole – Step by Step
Step 1: Mash the Avocados
In a medium bowl, mash the avocados until smooth and creamy. This will be the base of your guacamole.
Step 2: Add Fresh Ingredients
Add the lime juice, finely chopped lemongrass, chopped basil, and a pinch of salt. Mix well to combine the flavors.
Step 3: Add Toppings
Transfer the guacamole to a serving dish and top it with chopped Fresno pepper, pomegranate arils, and strawberries for a beautiful and colorful presentation.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients: Fresh shrimp and herbs will give the best flavor to this dish.
- Avoid Overcooking: Shrimp cook quickly, so keep an eye on them to prevent overcooking.
- Customize the Guacamole: If you can’t find lemongrass, substitute it with a bit of lemon zest or skip it altogether for a simpler guacamole.
