Baked Thai Coconut Shrimp with Lemongrass Guacamole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked shrimp coated in coconut and curry paste, topped with a fresh lemongrass guacamole and garnished with pomegranate and strawberry. A Thai-inspired appetizer with tropical and savory elements.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound shrimp peeled and deveined
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 2 eggs beaten
- 1 cup flaked unsweetened coconut
- 3/4 cup panko bread crumbs
- kosher salt and pepper
- 2 avocados, halved and pitted
- juice of 1 lime
- 1 tablespoon finely chopped lemongrass or lemongrass paste
- 1/4 cup fresh basil, chopped
- pinch of kosher salt
- 1 fresno or jalapeño pepper, seeded and chopped
- 1/2 cup pomegranate arils
- 1/2 cup chopped strawberries
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1512mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 955mg
- Calcium
- 104mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1512MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.