Description
A flavorful baked shrimp dish infused with Thai coconut flavors, served with a refreshing lemongrass guacamole.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together coconut milk, Thai red curry paste, fish sauce, garlic, and ginger.
- Add the shrimp to the bowl and toss to coat evenly. Let it marinate for 15 minutes.
- Spread the shredded coconut on a plate. Dip each shrimp into the coconut to coat.
- Place the coated shrimp on the prepared baking sheet and bake for 10-12 minutes, or until shrimp are pink and cooked through.
- 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.
- 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