Baked Thai Coconut Shrimp With Lemongrass Guacamole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow bowl, whisk together the eggs and coconut milk. In another shallow bowl, combine the shredded coconut, panko breadcrumbs, salt, and pepper.
• STEP 3.Dip each shrimp into the egg mixture, then coat it in the coconut breadcrumb mixture, pressing gently to adhere. Place the coated shrimp on the prepared baking sheet.
• STEP 4.Bake for 12-15 minutes, or until the shrimp is cooked through and the coconut coating is golden brown and crispy.
• STEP 5.While the shrimp is baking, prepare the lemongrass guacamole. In a bowl, mash the avocados with a fork until smooth. Stir in the chopped lemongrass, lime juice, cilantro, red onion, and salt.
• STEP 6.Serve the baked coconut shrimp with the lemongrass guacamole on the side. Enjoy!

Cooking Tips

• Make sure to use large shrimp for this recipe, as they will hold up better during baking.
• If you can't find fresh lemongrass, you can use lemongrass paste or dried lemongrass instead.
• For an extra kick of flavor, you can add a pinch of chili flakes or a dash of hot sauce to the guacamole.

Storage and Serving

• Leftover baked coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
• The lemongrass guacamole is best served fresh, but any leftovers can be stored in the refrigerator for up to 1 day.
• Serve the baked coconut shrimp as an appetizer with the lemongrass guacamole on the side, or as a main course with a side of rice or salad.