Baked Thai Coconut Shrimp with Lemongrass Guacamole

Author: Patri

Description

Bright, crunchy and fragrant, this Baked Thai Coconut Shrimp with Lemongrass Guacamole combines classic Thai aromatics with a light coconut-panko crust for shrimp and a fresh, citrusy avocado dip. The lemongrass and lime brighten the creamy guacamole while red curry paste and fish sauce add savory depth to the shrimp marinade. The recipe is quick to prepare and bakes in the oven for a healthier alternative to deep-fried coconut shrimp. It’s ideal for a weeknight dinner, a casual gathering, or as an impressive appetizer.

Ingredients — Shrimp

• 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 breadcrumbs
• Kosher salt and freshly ground black pepper, to taste
• Olive oil or cooking spray, for brushing

Ingredients — Lemongrass Guacamole

• 2 ripe 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, seeded and finely chopped (optional)
• 1/2 cup pomegranate arils
• 1/2 cup chopped strawberries

Instructions — Shrimp

Step 1 — Preheat and prepare

Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking and help the shrimp brown evenly.

Step 2 — Marinate the shrimp

In a medium bowl, whisk together the Thai red curry paste and fish sauce. Add the cleaned shrimp and toss until they are evenly coated. Let them sit for 5 minutes while you prepare the breading station.

Step 3 — Breading station

Set out three bowls: one with the beaten eggs, one with the flaked coconut mixed with panko breadcrumbs, and an empty bowl or plate for the breaded shrimp. Combine the coconut and panko so the mixture is even.

Step 4 — Coat the shrimp

Working individually, dip each shrimp into the egg, then press it into the coconut-panko mixture so the coating adheres. Place the breaded shrimp in a single layer on the prepared baking sheet.

Step 5 — Bake

Lightly season with salt and pepper and brush the shrimp with a little olive oil or spray them with cooking oil for extra crispness. Bake for 10–12 minutes, flipping once halfway through, until the shrimp turn light golden and are cooked through. Avoid overcooking so they remain tender.

Instructions — Lemongrass Guacamole

Step 1 — Mash avocados

Mash the avocados in a medium bowl until you reach the desired texture—smooth or slightly chunky, depending on preference.

Step 2 — Add aromatics

Stir in the lime juice, finely chopped lemongrass, chopped basil, and a pinch of kosher salt. Taste and adjust acidity or salt as needed. The lime helps keep the avocados bright and prevents browning.

Step 3 — Finish and garnish

Transfer the guacamole to a serving dish and top with the chopped Fresno or jalapeño (if using), pomegranate arils and chopped strawberries for color, texture and a touch of sweetness. Serve immediately alongside the warm coconut shrimp.

Helpful Tips

• Freshness matters: Use fresh shrimp and ripe avocados for the best texture and flavor.
• Don’t overcrowd: Arrange shrimp in a single layer so they bake evenly and stay crisp.
• Substitutions: If you can’t find lemongrass, a small amount of lemon zest works as a substitute; or use lemongrass paste sparingly for convenience.
• Make ahead: Prepare the guacamole just before serving to preserve its color and freshness. The shrimp can be breaded ahead and chilled briefly before baking.

Serving Suggestions

Serve the baked Thai coconut shrimp with jasmine rice or light Thai peanut noodles for a complete meal. For a fresher plate, pair with a mango salad or steamed vegetables. The lemongrass guacamole is versatile—use it as a dip or spoon it over the shrimp. A crisp white wine or a light lager complements the sweet and savory flavors.

Nutrition (approximate)

• Calories: 575 kcal
• Fats: 35 g
• Carbohydrates: 28 g
• Protein: 34 g
• Vitamins & Minerals: Good source of vitamin C from lime and pomegranate, omega-3s from shrimp, and fiber from avocado.

Storage and Leftovers

• Refrigerate: Store leftover shrimp in an airtight container in the fridge for up to 2 days. Reheat gently in a 350°F oven to restore crispness.
• Freeze: Flash-freeze breaded shrimp on a tray, then transfer to a freezer-safe container. Reheat from frozen in the oven until heated through and crisp.
• Guacamole: Guacamole is best eaten fresh; if storing, press plastic wrap directly onto the surface to minimize browning and use within 24 hours.

Frequently Asked Questions

Can I use pre-cooked shrimp? Yes. If using pre-cooked shrimp, reduce baking time to about 5 minutes to warm through and crisp the coating without overcooking.

Is this recipe dairy-free? Yes. To make it egg-free as well, substitute the beaten eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and allow it to set briefly before breading.

Can I use regular breadcrumbs? Yes, but panko yields a lighter, crispier texture. Regular breadcrumbs will produce a denser crust.

What if I don’t want guacamole? Try a sweet chili sauce, pineapple salsa, or a simple lime-yogurt dip as alternatives.

Related Recipes You May Like

• Thai-Style Coconut Curry Shrimp with Lemongrass and Ginger
• Coconut Curry Shrimp — Easy, Flavorful & Spicy
• Spiced Coconut Curry Shrimp with Vegetables

Conclusion

Baked Thai Coconut Shrimp with Lemongrass Guacamole delivers an appealing balance of textures and flavors—crisp, coconut-crusted shrimp paired with a bright, herb-scented avocado dip. It’s quick to prepare, adaptable to tastes and occasions, and makes for a memorable meal or appetizer. Enjoy preparing it, and feel free to adjust the heat, herbs, or fruit toppings to suit your palate.