Crispy Baked Thai Coconut Shrimp with Guacamole

Baked Thai Coconut Shrimp with Lemongrass Guacamole: The Only Recipe You’ll Ever Need

If you’re craving a dish that brings the exotic flavors of Thailand to your table without the guilt of frying, look no further than this Baked Thai Coconut Shrimp with Lemongrass Guacamole recipe. Imagine succulent shrimp coated in a crispy, golden crust that’s baked to perfection, paired with a zesty guacamole infused with fresh lemongrass for a unique fusion twist. As a go-to favorite on cookinwithlalyta.com, this recipe stands out for its irresistibly crispy baked Thai coconut shrimp texture, making it healthier and easier than traditional fried versions. Whether you’re hosting a dinner party or seeking a quick appetizer, this Baked Thai Coconut Shrimp with Lemongrass Guacamole will elevate your cooking game effortlessly.

The allure of this Baked Thai Coconut Shrimp with Lemongrass Guacamole lies in its symphony of textures and tastes that dance on your palate. Picture the shrimp’s exterior turning into a delightfully crunchy shell from the baked coconut coating, while the inside remains tender and juicy. The lemongrass guacamole adds a refreshing creaminess with hints of citrusy brightness from lime, a subtle kick from red chili, and an aromatic herbal note from cilantro and lemongrass. Every bite offers a perfect balance of sweet coconut, spicy undertones, and cool avocado, creating an explosion of flavors that transports you to a Thai beachside paradise. This combination makes for an appetizer that’s not only satisfying but also visually appealing on any plate.

What sets this Baked Thai Coconut Shrimp with Lemongrass Guacamole recipe apart on cookinwithlalyta.com is the expertise of Chef Lalybeth, who has perfected this fusion dish through rigorous testing. You’ll discover the Chef’s Secret to achieving that flawless, crispy bake without deep-frying, ensuring a reliable outcome every time. In this comprehensive guide, we’ll cover everything from ingredient selection and step-by-step instructions to serving tips and FAQs, empowering you to impress your guests and feel confident in the kitchen. Dive in and unlock the secrets to this standout recipe that combines Thai-inspired flair with everyday simplicity.

Why This Baked Thai Coconut Shrimp with Lemongrass Guacamole Recipe is a Game-Changer

The Chef’s Secret: The unique angle of this recipe lies in the irresistibly crispy baked Thai coconut shrimp technique, which uses a simple oven-bake method infused with Thai red curry paste to create a flavor-packed, golden crust without any oil. This not only locks in moisture for tender shrimp but also adds a depth of spicy-sweet aroma that elevates the dish far beyond standard coconut shrimp recipes. By mixing the curry paste directly into the shredded coconut, we achieve a bold, authentic Thai flavor profile that’s both innovative and easy to replicate at home.

Unbeatable Texture: The science behind the texture comes from the careful coating process—dredging in flour and eggs before the coconut mixture ensures even adhesion, allowing the oven’s dry heat to crisp the exterior while keeping the shrimp juicy inside. This baking approach caramelizes the coconut for a satisfying crunch, mimicking fried results with far less fat.

Foolproof for a Reason: This recipe has been tested multiple times in our kitchen to guarantee success, even for beginners. With precise instructions and pro tips, you’ll avoid common pitfalls like overbaking, ensuring your Baked Thai Coconut Shrimp with Lemongrass Guacamole turns out perfectly every time, making it the ultimate trusted resource for home cooks.

Ingredient Spotlight: Quality Makes the Difference

For the large shrimp (1 pound, peeled and deveined): These form the heart of the Baked Thai Coconut Shrimp with Lemongrass Guacamole, providing a sweet, tender base that absorbs the coconut flavors beautifully. Opt for fresh, wild-caught shrimp for the best taste and texture; frozen works too, but thaw and pat dry to remove excess moisture. Quality matters because overcooked shrimp can become rubbery, so choose firm, large ones. A tested substitution is scallops for a seafood variation, but adjust cooking time as they cook faster.

Unsweetened shredded coconut (1 cup): This ingredient creates the iconic crispy coating in our Baked Thai Coconut Shrimp with Lemongrass Guacamole, adding a nutty, tropical sweetness that pairs perfectly with the Thai spices. Use high-quality, finely shredded coconut for even coating and better crispiness—avoid sweetened varieties to prevent overpowering the dish. Why quality matters: It ensures the bake doesn’t burn and provides authentic texture. For substitutions, try ground almonds for a nuttier crunch, but note it will alter the classic coconut flavor slightly.

Thai red curry paste (1 tablespoon): Infusing the coconut mixture with this bold paste is what makes our Baked Thai Coconut Shrimp with Lemongrass Guacamole truly stand out, delivering a spicy, aromatic kick that ties the Thai elements together. Choose a reputable brand with fresh ingredients for vibrant flavor; homemade paste can be even better if you’re adventurous. Its role is to enhance depth without overwhelming, so use sparingly. A good substitution is green curry paste for a milder version, but it will change the heat profile.

For the guacamole, ripe avocados (2): These provide the creamy base for the lemongrass guacamole, offering a smooth contrast to the crispy shrimp in Baked Thai Coconut Shrimp with Lemongrass Guacamole. Select Hass avocados that are just ripe for the perfect mashable consistency—underripe ones can be bitter. Quality ensures a luxurious texture and fresh taste. Substitute with frozen avocado puree in a pinch, but fresh is ideal for that vibrant green color and flavor.

Lemongrass (1 stalk, finely chopped): This adds a bright, citrusy zing to the guacamole, making our Baked Thai Coconut Shrimp with Lemongrass Guacamole a fresh fusion delight. Fresh lemongrass is key for its authentic, aromatic punch; pound it lightly to release oils. Its role is to balance the richness, so don’t skip it. A substitution could be lemon zest for a similar tang, though it won’t replicate the exact herbal notes.

Step-by-Step Instructions

Step 1: Preheating the Oven and Preparing the Baking Sheet

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking and ensure even baking. This step is crucial for achieving that perfect crispy texture in your Baked Thai Coconut Shrimp with Lemongrass Guacamole.

Pro Tip: Use high-quality parchment paper to avoid any grease seepage, which can lead to uneven browning and a less crispy result.

Step 2: Mixing the Coconut Coating

In a medium bowl, combine the 1 cup of unsweetened shredded coconut with 1 tablespoon of Thai red curry paste, stirring until the coconut is evenly coated for maximum flavor infusion. This mixture will form the star coating for your Baked Thai Coconut Shrimp with Lemongrass Guacamole.

Common Mistake to Avoid: Over-mixing can make the paste clump; gently fold it in to keep the coconut light and airy, ensuring a uniform coat on the shrimp.

Step 3: Coating the Shrimp

Dredge the 1 pound of peeled and deveined shrimp first in 1/2 cup of all-purpose flour, shaking off excess, then dip them into the 2 beaten eggs, and finally coat thoroughly with the coconut mixture. Place the coated shrimp on the prepared baking sheet, ensuring they’re not touching for even cooking.

Pro Tip: Work in batches to keep the coating from getting soggy; this step is key to the irresistibly crispy baked Thai coconut shrimp experience.

Step 4: Baking the Shrimp

Bake the coated shrimp in the preheated oven for 12-15 minutes, or until they turn golden and are cooked through, flipping halfway through for uniform crispiness. Check for doneness by ensuring the shrimp are opaque and firm.

Common Mistake to Avoid: Overbaking can dry out the shrimp; use a timer and check at the 12-minute mark to maintain that juicy interior in your Baked Thai Coconut Shrimp with Lemongrass Guacamole.

Step 5: Preparing the Lemongrass Guacamole

In a separate bowl, mash the 2 ripe avocados until smooth, then stir in the finely chopped lemongrass stalk, juice from 1 lime, 1/4 cup chopped fresh cilantro, and 1 seeded and minced red chili until well combined. Adjust seasoning with salt and pepper to taste for a balanced flavor.

Pro Tip: Mash the avocados just before serving to prevent browning; this keeps the guacamole fresh and vibrant for your Baked Thai Coconut Shrimp with Lemongrass Guacamole pairing.

Step 6: Serving the Dish

Once baked, remove the shrimp from the oven and let them cool slightly for 2-3 minutes. Serve the Baked Thai Coconut Shrimp alongside the freshly made lemongrass guacamole, allowing guests to dip and enjoy the complementary flavors.

Common Mistake to Avoid: Serving too hot can overpower the guacamole’s delicate flavors; a brief rest enhances the overall taste harmony.

Serving & Presentation

For an impressive presentation of your Baked Thai Coconut Shrimp with Lemongrass Guacamole, arrange the crispy shrimp on a vibrant platter with the guacamole in a central bowl for easy dipping. Garnish with extra cilantro leaves and lime wedges to add a pop of color and freshness, making the dish visually enticing. The contrast of the golden shrimp against the green guacamole creates an appetizing display that’s perfect for parties. Complement this appetizer with light sides like steamed jasmine rice or a fresh Thai salad to balance the richness, turning it into a full meal option.

Pairing suggestions include crisp vegetables such as cucumber slices or bell pepper strips for added crunch, enhancing the Thai-inspired theme. This recipe shines as a starter for Thai cuisine nights, and for a complete meal, serve alongside grilled vegetables or a simple noodle dish to highlight the flavors without overwhelming them.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the shrimp coating mixture up to 24 hours in advance and store it in an airtight container in the fridge. You can also prep the guacamole components—chopping lemongrass, cilantro, and chili—ahead, but mix them with avocados no more than 3 hours before serving to maintain freshness. This allows you to assemble and bake quickly, making your Baked Thai Coconut Shrimp with Lemongrass Guacamole ideal for busy weeknights.

Storing Leftovers: Refrigerate any leftover shrimp and guacamole in separate airtight containers for up to 2 days; the shrimp will stay crispier if stored without the guacamole. For freezing, cool the baked shrimp completely, then freeze in a single layer for up to 1 month—avoid freezing guacamole as it affects texture. The Best Way to Reheat: Warm the shrimp in a 350°F oven for 5-7 minutes to restore crispiness; for guacamole, let it come to room temperature and stir well to revive flavors, ensuring your dish tastes almost as fresh as when first made.

Frequently Asked Questions (FAQ)

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Baked Thai Coconut Shrimp with Lemongrass Guacamole

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• Author: Chef Lalybeth
• Total Time: 35 minutes
• Yield: 4 1x

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Description

A flavorful Thai-inspired dish featuring baked coconut shrimp paired with a refreshing lemongrass guacamole.

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Ingredients

Scale 1x2x3x

• 1 pound large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 tablespoon Thai red curry paste
• Salt and pepper to taste
• For the guacamole:
• 2 ripe avocados
• 1 stalk lemongrass, finely chopped
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1 red chili, seeded and minced

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded coconut with Thai red curry paste.
3. Dredge the shrimp in flour, dip in beaten eggs, then coat with the coconut mixture.
4. Place the coated shrimp on the baking sheet and bake for 12-15 minutes until golden and cooked through.
5. For the guacamole: Mash the avocados in a bowl, add lemongrass, lime juice, cilantro, and chili, then mix well.
6. Serve the baked shrimp with the lemongrass guacamole on the side.

Notes

For a spicier version, add more chili to the guacamole. Ensure shrimp is fully cooked before serving.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Method: Appetizer
• Cuisine: Thai

Nutrition

• Calories: 350
• Sugar: 2g
• Fat: 22g
• Carbohydrates: 15g
• Protein: 25g