Description
This recipe features succulent baked shrimp coated in a Thai-inspired coconut mixture, served with a refreshing lemongrass guacamole for a fusion of flavors.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 2 tablespoons Thai red curry paste
- 1 egg, beaten
- 1/2 cup panko breadcrumbs
- 2 ripe avocados
- 1 stalk lemongrass, finely chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded coconut, Thai red curry paste, and beaten egg to form a coating mixture.
- Dip each shrimp into the mixture, then coat with panko breadcrumbs and place on the baking sheet.
- Bake for 12-15 minutes until shrimp are golden and cooked through.
- For the guacamole, mash avocados and mix with chopped lemongrass, lime juice, salt, and pepper.
- Serve the baked shrimp with lemongrass guacamole on the side.
Notes
Ensure shrimp is fresh for best results; adjust spice level by varying the amount of curry paste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 18g
- Protein: 25g