Name: Baked Thai Coconut Shrimp: 7 Reasons to Love This Dish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 lb large shrimp, peeled and deveined; 1 cup shredded coconut (unsweetened); 1/2 cup almond flour; 1/2 cup panko breadcrumbs (gluten-free if necessary); 2 large eggs; 1 tsp garlic powder; 1 tsp paprika; Salt and pepper, to taste; 1 lime, zested and juiced; 1/4 cup fresh cilantro, chopped; 1/2 avocado, mashed; 1 stalk lemongrass, finely chopped; 1 small garlic clove, minced; 1/4 tsp red pepper flakes (optional); Olive oil spray

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Baked Thai Coconut Shrimp is a delightful twist on traditional shrimp recipes, blending tropical flavors with a crispy, healthy coating. This dish features succulent shrimp baked to perfection, paired with a zesty lemongrass guacamole that elevates every bite. Whether you’re hosting a gathering or preparing a comforting weeknight meal, this recipe brings a taste of Thailand into your kitchen. Let’s dive into the details of this amazing dish!

Why You’ll Love This Baked Thai Coconut Shrimp

This Baked Thai Coconut Shrimp is not just about great taste; it offers numerous benefits! First, it’s a healthy alternative to fried shrimp, making it suitable for various diets, including gluten-free options. You’ll also love its rich flavor profile, combining Thai coconut shrimp recipe elements with a delightful crunch. The use of fresh ingredients like lime and cilantro adds a refreshing twist. Plus, it’s incredibly easy to prepare, perfect for busy weeknights. With just 35 minutes from prep to plate, this dish proves that you can enjoy delicious and healthy meals without spending hours in the kitchen. Lastly, it serves wonderfully as an appetizer or a main course, making it versatile for any occasion.

Ingredients for Baked Thai Coconut Shrimp

Gather these items:

1 lb large shrimp, peeled and deveined
1 cup shredded coconut (unsweetened)
1/2 cup almond flour
1/2 cup panko breadcrumbs (gluten-free if necessary)
2 large eggs
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
1 lime, zested and juiced
1/4 cup fresh cilantro, chopped
1/2 avocado, mashed
1 stalk lemongrass, finely chopped
1 small garlic clove, minced
1/4 tsp red pepper flakes (optional)
Olive oil spray

How to Make Baked Thai Coconut Shrimp Step-by-Step

Step 1: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, whisk together egg, lime juice, garlic powder, paprika, salt, and pepper.
Step 3: Dip each shrimp into the egg mixture, allowing excess to drip off.
Step 4: In a shallow dish, combine shredded coconut, almond flour, panko breadcrumbs, lime zest, and chopped cilantro.
Step 5: Press each shrimp into the coconut mixture to coat thoroughly, then place it on the prepared baking sheet.
Step 6: Lightly spray the shrimp with olive oil spray. Bake for 15-20 minutes, or until golden brown and cooked through.
Step 7: While the shrimp bakes, combine the mashed avocado, finely chopped lemongrass, minced garlic, lime juice, cilantro, salt, and red pepper flakes in a bowl. Mix until smooth.
Step 8: Remove the baked shrimp from the oven and plate with a generous scoop of lemongrass guacamole on the side.

Pro Tips for the Perfect Baked Thai Coconut Shrimp

Keep these in mind:

Ensure shrimp are completely dried before coating for better crispiness.
Use fresh lime juice for a brighter flavor.
If you want extra heat, increase the amount of red pepper flakes.
This recipe is perfect for meal prep, as it reheats well!

Best Ways to Serve Baked Thai Coconut Shrimp

This dish shines when paired with various sides. Consider serving your baked shrimp with Thai flavors alongside a refreshing salad or white rice. Alternatively, you can present the shrimp as a savory baked shrimp appetizer with a zesty dipping sauce. A mango salsa or a spicy chili sauce complements the shrimp beautifully.

How to Store and Reheat Baked Thai Coconut Shrimp

To store your oven-baked Thai coconut shrimp, place it in an airtight container in the fridge. It can last for up to three days. When ready to enjoy, reheat in the oven at 350°F (175°C) for about 10-15 minutes, ensuring they are heated through while maintaining their crispiness.

Frequently Asked Questions About Baked Thai Coconut Shrimp

What’s the secret to perfect Baked Thai Coconut Shrimp?

The secret lies in the coating! Using a mix of unsweetened shredded coconut, almond flour, and panko gives a perfect crunch. Make sure your shrimp are well-coated for the best texture and flavor.

Can I make Baked Thai Coconut Shrimp ahead of time?

Yes! You can prepare the shrimp and coat them ahead of time. Just store them in the fridge and bake them fresh when ready to serve for a crispy delight.

How do I avoid common mistakes with Baked Thai Coconut Shrimp?

Avoid overcrowding the baking sheet to ensure even cooking. Also, make sure your shrimp are dry before coating to achieve that desired crispy finish!

Variations of Baked Thai Coconut Shrimp You Can Try

Feel free to experiment! You can add spices such as curry powder for a unique twist or use different seafood like scallops. For a more vibrant flavor, try incorporating lime zest into the guacamole. Each variation will bring its own charm while retaining the essence of this delicious dish.

Ingredients for Baked Thai Coconut Shrimp including shrimp, coconut, and spices

For more delicious recipes, check out this recipe collection or learn about meal prep tips to make your cooking easier. You can also explore gluten-free options for your favorite dishes.