Baked Thai Coconut Shrimp with Lemongrass Guacamole
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
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
- 1
1. Preheat the oven to 425 degrees F. Lightly grease a baking sheet. 2. Combine the Thai curry paste and fish sauce in a medium bowl. Add the shrimp and toss to evenly coat. 3. Add the eggs to another bowl. Add the coconut and panko to a another bowl, mixing them to combine.4. Working in an assembly line, dip the shrimp through the egg and then dredge it through the coconut crumbs, pressing gently to adhere. Place on the prepared baking sheet and repeat with the remaining shrimp. Season lightly with salt and pepper. Lightly brush the shrimp with olive oil or cooking spray. Transfer to the oven and bake 10-12 minutes or until the shrimp is lightly golden. Serve warm alongside the guacamole (below).
12 min - 2
Lemongrass Guacamole
- 3
1. Mash the avocados in a medium bowl. Add the lime juice, lemongrass, basil, and a pinch of salt. Spoon into bowl and top with fresno peppers, pomegranates, and strawberries. Eat!
Nutrition
Per serving (based on 4 servings)
