Description
This Baked Thai Coconut Shrimp with Lemongrass Guacamole is a delightful fusion appetizer featuring succulent shrimp coated in a crispy Thai red curry-flavored coconut and panko crust, baked to golden perfection. Paired with a fresh and zesty lemongrass-infused guacamole, this dish offers a perfect balance of crunchy texture and creamy, aromatic flavors ideal for entertaining or a flavorful snack.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 tablespoons Thai red curry paste
- 2 large eggs
- 1/2 teaspoon salt
Lemongrass Guacamole
- 2 ripe avocados
- 1 stalk fresh lemongrass, finely minced
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped
- Salt, to taste
Instructions
- Prepare the shrimp: Rinse the shrimp under cold water and pat dry thoroughly with paper towels to ensure the coating adheres well.
- Make the egg mixture: In a medium bowl, whisk together the Thai red curry paste with the eggs until fully combined, creating a flavorful base for the shrimp coating.
- Set up coating stations: Arrange three separate bowls side by side—one with the egg mixture, one with shredded coconut, and one with panko breadcrumbs for a systematic dipping process.
- Coat the shrimp: Dip each shrimp first into the egg mixture, then roll it in shredded coconut, and finally coat evenly with the panko breadcrumbs to create a crunchy crust.
- Arrange for baking: Place the coated shrimp on a baking sheet lined with parchment paper in a single layer to ensure even cooking and crispiness.
- Bake the shrimp: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until the shrimp are golden brown and firm to the touch, indicating they are cooked through.
- Prepare the guacamole: While the shrimp bake, mash the avocados in a bowl, then incorporate the finely minced lemongrass, lime juice, chopped cilantro, and salt to taste, mixing well for a fresh, aromatic dip.
- Serve: Plate the baked coconut shrimp alongside the lemongrass guacamole and enjoy immediately while warm and crunchy.
Notes
- For extra crunch, broil the shrimp for the last 2 minutes of baking, watching closely to avoid burning.
- Make sure the shrimp are thoroughly dried before coating to ensure the breading sticks properly.
- Fresh lemongrass adds a citrusy aroma; if unavailable, substitute with a teaspoon of lemongrass paste or zest of lime.
- This dish pairs well with steamed jasmine rice or a crisp green salad for a complete meal.
- Leftover lemongrass guacamole can be refrigerated in an airtight container for up to 1 day.
