Description
A flavorful Thai-inspired dish featuring baked coconut shrimp paired with a refreshing lemongrass guacamole.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix the shredded coconut with Thai red curry paste.
- Dredge the shrimp in flour, dip in beaten eggs, then coat with the coconut mixture.
- Place the coated shrimp on the baking sheet and bake for 12-15 minutes until golden and cooked through.
- For the guacamole: Mash the avocados in a bowl, add lemongrass, lime juice, cilantro, and chili, then mix well.
- 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