Baked Thai Coconut Shrimp with Lemongrass Guacamole is a vibrant fusion dish that brings together the crunch of golden coconut shrimp and the creamy, citrusy zing of herb-packed guacamole. With Thai red curry and lemongrass leading the flavor charge, this dish is both exotic and approachable, perfect for appetizers or a light, flavorful meal.
Why You’ll Love This Recipe
- Baked, not fried—crispy texture without the extra oil
- Thai-inspired shrimp with bold red curry and coconut flavors
- Lemongrass guacamole adds a refreshing, aromatic twist
- Comes together in under 30 minutes
- Unique and eye-catching—great for entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Coconut Shrimp
- Large shrimp, peeled and deveined
- Thai red curry paste
- Fish sauce
- Eggs
- Panko breadcrumbs
- Unsweetened shredded coconut
- Olive oil or cooking spray
- Salt and pepper
Lemongrass Guacamole
- Ripe avocados
- Lime juice
- Fresh lemongrass (minced) or lemongrass paste
- Fresh basil or cilantro
- Fresno or jalapeño pepper, minced
- Salt
- Optional: diced strawberries, pomegranate arils for topping
Directions
- Preheat oven: Set to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare shrimp: Toss shrimp in red curry paste and fish sauce. Dip in beaten egg.
- Bread the shrimp: Mix panko and coconut in a shallow bowl. Dredge each shrimp, pressing the coating on well.
- Bake: Arrange shrimp on the prepared baking sheet. Spray with oil. Bake for 10–12 minutes until crisp and golden.
- Make the guacamole: Mash avocados and mix with lime juice, lemongrass, herbs, chili, and salt. Top with fruit if using.
- Serve: Plate shrimp with a scoop of guacamole on the side or spread underneath.
Servings and Timing
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
Variations
- Add chopped nuts (macadamia or almonds) to the coating for extra crunch
- Swap shrimp for tofu or chicken tenders
- Use mint or cilantro in the guacamole instead of basil
- Air-fry the shrimp at 400°F for 8 minutes for an oil-free option
- Add lime zest to guacamole for extra citrus depth
Storage/Reheating
- Shrimp: Store in fridge up to 2 days. Reheat in oven at 350°F until warm and crisp
- Guacamole: Best fresh; can be stored 1 day with plastic wrap pressed onto surface to minimize browning
- Do not freeze: For best texture, avoid freezing this dish
FAQs
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before coating.
Is the shrimp spicy?
Mild to medium—adjust with more or less red curry paste.
Can I make the shrimp in an air fryer?
Yes, 400°F for about 8 minutes works well.
What if I don’t have lemongrass?
Substitute with lime zest and a touch of ginger for a similar effect.
Can I make the guacamole ahead of time?
Yes, but add the fruit toppings just before serving for best texture.
Can I use sweetened coconut?
Unsweetened is best to avoid burning and overpowering sweetness.
Is this recipe gluten-free?
Use gluten-free panko to make it gluten-free.
Can I serve this as a main course?
Yes, pair with rice, noodles, or a salad.
How do I keep the shrimp coating from falling off?
Press the coconut-panko mix firmly and let shrimp sit briefly before baking.
Can I add more vegetables?
Serve over a bed of greens or with slaw for added crunch.
Conclusion
Baked Thai Coconut Shrimp with Lemongrass Guacamole delivers a satisfying crunch, rich Thai spices, and zesty, herbal guacamole in every bite. It’s an easy yet impressive dish that’s as beautiful on the plate as it is bold in flavor. Serve it as an appetizer, light meal, or party centerpiece—you’ll come back to it again and again.
Print
Baked Thai Coconut Shrimp with Lemongrass Guacamole
- Prep Time: 15 minutes (plus optional coconut toasting)
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 appetizer servings 1x
- Category: Seafood Appetizer
- Method: Baking & mixing
- Cuisine: Thai-inspired
- Diet: Gluten Free
Description
Crunchy baked coconut-crusted shrimp paired with a vibrant lemongrass-infused guacamole, blending tropical Thai flavors with creamy avocado perfection.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1/2 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 2 Tbsp Thai red curry paste
- 2 Tbsp lime juice
- 1 Tbsp fish sauce
- 1 Tbsp vegetable oil
- Salt & freshly ground black pepper, to taste
- **Lemongrass Guacamole:** 2 ripe avocados
- 1 stalk lemongrass, tender inner part finely minced (about 2 Tbsp)
- 1 small lime, juiced (about 2 Tbsp)
- 1 Tbsp chopped cilantro
- 1 small garlic clove, minced
- 1/2 small jalapeño, seeded and finely chopped (optional)
- Salt & pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together red curry paste, lime juice, fish sauce, oil, salt, and pepper.
- Add shrimp to the bowl and toss to coat evenly. Spread shrimp in a single layer; chill for 10 minutes.
- In a separate bowl, combine shredded coconut and panko breadcrumbs.
- Remove shrimp and dredge each piece in the coconut-panko mix, pressing lightly to adhere.
- Place shrimp back on the baking sheet; bake 10–12 minutes until golden and crispy.
- While shrimp bake, prepare guacamole: scoop avocado into a bowl and mash to desired texture.
- Stir in minced lemongrass, lime juice, cilantro, garlic, jalapeño (if using), salt, and pepper until well combined.
- Taste and adjust seasoning; cover and set aside until shrimp are ready.
- Serve the coconut baked shrimp alongside or on top of the lemongrass guacamole.
Notes
- To prep lemongrass easily: trim roots and tough outer layers, then finely mince just the tender core.
- Panko and coconut can be toasted separately for deeper flavor before dredging shrimp.
- Adjust heat by adding more or less jalapeño to the guacamole.
- For added freshness, garnish guacamole with lime zest or extra cilantro.
- Serve as an appetizer or pair with jasmine rice and a side salad for a full meal.
Nutrition
- Serving Size: 3–4 shrimp + 2 Tbsp guacamole
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 95 mg