Description
Baked Thai Coconut Shrimp with Lemongrass Guacamole: An Amazing Ultimate Recipe
Ingredients
Scale
- 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
Instructions
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together egg, lime juice, garlic powder, paprika, salt, and pepper.
- Dip each shrimp into the egg mixture, allowing excess to drip off.
- In a shallow dish, combine shredded coconut, almond flour, panko breadcrumbs, lime zest, and chopped cilantro.
- Press each shrimp into the coconut mixture to coat thoroughly, then place it on the prepared baking sheet.
- Lightly spray the shrimp with olive oil spray. Bake for 15-20 minutes, or until golden brown and cooked through.
- 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.
- Remove the baked shrimp from the oven and plate with a generous scoop of lemongrass guacamole on the side.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 180mg
Keywords: Baked Thai Coconut Shrimp, Lemongrass Guacamole, Shrimp Recipe