Description
Crunchy baked coconut-crusted shrimp paired with a vibrant lemongrass-infused guacamole, blending tropical Thai flavors with creamy avocado perfection.
Ingredients
Units
Scale
- 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