Crispy Baked Thai Coconut Shrimp Recipe

Baked Thai Coconut Shrimp with Lemongrass Guacamole: The Only Recipe You’ll Ever Need

Imagine transforming a simple weeknight dinner into an exotic Thai adventure without the guilt of deep-frying—enter the Baked Thai Coconut Shrimp with Lemongrass Guacamole recipe. This dish combines succulent shrimp baked to crispy perfection with a vibrant lemongrass infusion that elevates every bite, making it the ultimate healthy twist on traditional Thai flavors. As a go-to for home cooks seeking flavorful, easy meals, this Baked Thai Coconut Shrimp with Lemongrass Guacamole stands out for its unique angle: a lighter, oven-baked method that delivers that irresistible crunch while keeping things wholesome and delicious. Drawing from Chef Lalyta’s expertise, you’ll master this recipe in under 35 minutes, perfect for impressing guests or satisfying your curry cravings.

The moment you pull these shrimp from the oven, the aroma of toasted coconut and spicy Thai red curry fills the air, mingling with the fresh, zesty notes of lemongrass guacamole. Each bite offers a symphony of textures: the shrimp’s tender, juicy interior contrasts with a golden, crispy exterior from the shredded coconut coating, while the guacamole provides a creamy, cooling balance. Flavors explode on your palate—rich coconut milk infuses a subtle sweetness, balanced by the heat of curry paste and ginger, and the lemongrass adds a bright, citrusy punch that cuts through the richness, making every forkful an adventure.

What sets this Baked Thai Coconut Shrimp with Lemongrass Guacamole recipe apart on lalytarecipes.com is Chef Lalyta’s proven techniques, honed through years of testing and refining. This isn’t just another recipe; it’s a comprehensive guide that includes the Chef’s Secret for achieving that perfect bake without overcooking. You’ll learn insider tips, common pitfalls to avoid, and creative ways to customize it, ensuring your kitchen successes are consistent and confident. Dive in to discover how this dish becomes your new favorite, packed with nutrition and flavor that rivals any restaurant.

Why This Baked Thai Coconut Shrimp with Lemongrass Guacamole Recipe is a Game-Changer

The Chef’s Secret: The unique selling proposition of this recipe lies in its innovative baking technique that achieves an ultra-crispy coating using shredded coconut, eliminating the need for frying while locking in moisture for tender shrimp. By marinating the shrimp in a blend of coconut milk and Thai red curry paste, we infuse deep, authentic flavors that penetrate every layer, creating a dish that’s both healthier and more flavorful than traditional versions. This method ensures the shrimp remain succulent inside while developing a delightful crunch on the outside, all thanks to the even heat distribution in a preheated oven.

Unbeatable Texture: The science behind the texture is all about the coconut’s natural oils and fibers. When baked at 400°F, the shredded coconut toasts without burning, forming a protective barrier that seals in the shrimp’s juices. This results in a contrast of crispiness from the exterior and tenderness within, as the marinade’s proteins denature perfectly without drying out. It’s a foolproof way to get that restaurant-quality finish at home.

Foolproof for a Reason: This recipe has been rigorously tested multiple times in our kitchen to guarantee success, even for beginners. Every step is designed for reliability, from the precise marinating time to the baking duration, ensuring consistent results that make you feel like a pro chef every time.

Ingredient Spotlight: Quality Makes the Difference

For the large shrimp: Fresh, high-quality shrimp are the star of this Baked Thai Coconut Shrimp with Lemongrass Guacamole recipe, providing a sweet and tender base that absorbs the Thai-inspired marinade. Opt for wild-caught shrimp for the best flavor and sustainability; they ensure a plump texture that doesn’t turn rubbery when baked. If you’re concerned about allergies, substitute with scallops for a similar oceanic taste and firm bite, though they may cook slightly faster.

For the coconut milk: This ingredient adds a creamy, rich base to the marinade, infusing the shrimp with tropical essence and helping create that signature Thai coconut flavor. Choose full-fat, unsweetened coconut milk from a reputable brand to avoid additives that could dilute the taste; it contributes to the dish’s moisture and helps the curry paste adhere. A great substitution is almond milk mixed with coconut cream for a lighter version, maintaining creaminess while reducing calories.

For the Thai red curry paste: This fiery blend brings authentic heat and complexity, with spices like lemongrass, galangal, and chili that elevate the Baked Thai Coconut Shrimp with Lemongrass Guacamole to new heights. Using a high-quality, authentic paste ensures vibrant flavors without overwhelming the dish—start with less if you’re sensitive to spice. If unavailable, mix red chili flakes, garlic, and ginger as a substitute, but adjust quantities to mimic the depth.

For the shredded coconut: It provides the crispy, toasted exterior that defines this recipe’s unique angle, adding a nutty sweetness that complements the shrimp’s savoriness. Unsweetened, finely shredded coconut works best for even coating; quality matters as fresher options brown more evenly. For a nut-free alternative, use panko breadcrumbs seasoned with coconut extract to preserve the crunch without altering the Thai coconut profile.

For the avocados in the guacamole: Ripe avocados form the creamy foundation of the lemongrass guacamole, offering a smooth contrast to the spicy shrimp. Select Hass avocados for their rich, buttery texture; they mash easily and hold up well. If avocados are out of season, try using Greek yogurt for a tangy swap, blending it with a bit of olive oil to maintain creaminess.

For the lemongrass: This aromatic herb infuses the guacamole with a fresh, citrusy twist, perfectly tying into the Thai theme of the Baked Thai Coconut Shrimp with Lemongrass Guacamole. Fresh lemongrass is key for its potent flavor—remove the tough outer layers and finely chop for best results. If fresh isn’t available, substitute with lemon zest and a drop of ginger for a similar zing without losing the essence.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Baking Sheet

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking and ensure even cooking. This step is crucial for achieving that perfect crispy texture without added oil.

Pro Tip: Use high-quality parchment paper to avoid any grease seepage, which can affect the coconut’s toasting and lead to uneven browning.

Step 2: Whisk Together the Marinade

In a large bowl, whisk together 1 cup of coconut milk, 2 tablespoons of Thai red curry paste, 1 tablespoon of fish sauce, 2 minced garlic cloves, and 1 tablespoon of grated fresh ginger until fully combined. This creates a flavorful base that infuses the shrimp.

Common Mistake to Avoid: Don’t over-whisk or use cold ingredients; room-temperature components blend smoother, preventing lumps that could unevenly coat the shrimp.

Step 3: Marinate the Shrimp

Add 1 pound of peeled and deveined large shrimp to the bowl and toss them evenly in the marinade. Let them sit for 15 minutes to absorb the flavors, enhancing the Thai coconut essence.

Pro Tip: Marinate in the refrigerator if your kitchen is warm to prevent bacterial growth, and stir halfway through for maximum flavor penetration.

Step 4: Coat the Shrimp

Spread 1/2 cup of shredded coconut on a plate and dip each marinated shrimp into it, pressing gently to ensure an even coating. This step locks in moisture and creates the crispy exterior.

Common Mistake to Avoid: Avoid over-coating; too much coconut can make the shrimp overly dry, so shake off excess before baking.

Step 5: Arrange and Bake the Shrimp

Place the coated shrimp on the prepared baking sheet, spacing them out for proper air circulation. Bake for 10-12 minutes, or until the shrimp turn pink and are cooked through, flipping halfway for even crispiness.

Pro Tip: Use an oven thermometer to verify the temperature—consistent heat is key to the unique baked Thai coconut shrimp’s texture.

Step 6: Prepare the Lemongrass Guacamole

While the shrimp bakes, mash 2 ripe avocados in a bowl and mix in 1 finely chopped lemongrass stalk, juice from 1 lime, 1/4 cup diced red onion, 1 minced jalapeno, and salt and pepper to taste. Stir until well combined for a refreshing side.

Common Mistake to Avoid: Don’t mash the avocados too early; prepare just before serving to prevent browning from oxidation.

Step 7: Serve the Dish

Once baked, remove the shrimp from the oven and let them rest for a minute. Serve hot alongside the lemongrass guacamole for a complete Baked Thai Coconut Shrimp with Lemongrass Guacamole experience.

Pro Tip: Pair with a squeeze of fresh lime for an extra burst of flavor that complements the lemongrass notes.

Serving & Presentation

Elevate your Baked Thai Coconut Shrimp with Lemongrass Guacamole by plating it on a vibrant platter for visual appeal—arrange the shrimp in a circular pattern and place a generous dollop of guacamole in the center. Garnish with fresh cilantro, thinly sliced red chili, or a sprinkle of toasted sesame seeds for added color and crunch. This not only makes the dish Instagram-worthy but also enhances the flavors, with the herbs echoing the Thai coconut shrimp’s aromatic profile.

For complementary sides, consider steamed jasmine rice to soak up the curry juices or a simple cucumber salad for a refreshing contrast. Fresh vegetables like stir-fried bok choy or grilled asparagus pair perfectly, balancing the richness of the shrimp while keeping the meal light and nutritious, aligning with the recipe’s healthier baked angle.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the marinade and guacamole components up to 3 days in advance. Mix the coconut milk marinade and store it in an airtight container in the fridge; chop and mix the guacamole ingredients (except avocados) and keep them separate to maintain freshness—just mash and combine the avocados right before serving to avoid browning.

Storing Leftovers: Store any leftover Baked Thai Coconut Shrimp with Lemongrass Guacamole in an airtight container in the refrigerator for up to 2 days. For the guacamole, press plastic wrap directly onto the surface to limit air exposure. Freeze the cooked shrimp for up to a month by placing them on a baking sheet to flash-freeze first, then transferring to a freezer bag.

The Best Way to Reheat: To restore the original crispy texture, reheat the shrimp in a 350°F oven for 5-7 minutes rather than microwaving, which can make them soggy. For guacamole, let it come to room temperature and stir gently to revive its creaminess, ensuring your Thai coconut shrimp meal tastes freshly made.

Frequently Asked Questions (FAQ)

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Baked Thai Coconut Shrimp with Lemongrass Guacamole

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• Author: Chef Lalyta
• Total Time: 35 minutes
• Yield: 4 1x

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Description

A flavorful baked shrimp dish infused with Thai coconut flavors, served with a refreshing lemongrass guacamole.

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Ingredients

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• For the Shrimp:
• 1 pound large shrimp, peeled and deveined
• 1 cup coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup shredded coconut
• For the Guacamole:
• 2 ripe avocados
• 1 stalk lemongrass, finely chopped
• 1 lime, juiced
• 1/4 cup red onion, diced
• 1 jalapeno, seeded and minced
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together coconut milk, Thai red curry paste, fish sauce, garlic, and ginger.
3. Add the shrimp to the bowl and toss to coat evenly. Let it marinate for 15 minutes.
4. Spread the shredded coconut on a plate. Dip each shrimp into the coconut to coat.
5. Place the coated shrimp on the prepared baking sheet and bake for 10-12 minutes, or until shrimp are pink and cooked through.
6. While the shrimp bakes, prepare the guacamole: In a bowl, mash the avocados and mix in lemongrass, lime juice, red onion, jalapeno, salt, and pepper.
7. Serve the baked shrimp hot with the lemongrass guacamole on the side.

Notes

For a spicier version, add more jalapeno or curry paste. This dish pairs well with steamed rice or fresh vegetables.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Method: Main Course
• Cuisine: Thai

Nutrition

• Calories: 450
• Sugar: 5g
• Fat: 30g
• Carbohydrates: 15g
• Protein: 25g