Baked Thai Coconut Shrimp with Lemongrass Guacamole

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Half Baked Harvest

Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(32)

Ingredients

4 servings

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
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

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Preparation

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Step 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).

Step 2

Lemongrass Guacamole

Step 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!

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Baked Thai Coconut Shrimp with Lemongrass Guacamole

Ingredients

Preparation

Step 1

Step 2

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