Thai Coconut Shrimp Eggs Benedict Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs and crispy coconut shrimp served on a base with a bright grapefruit and avocado salsa. A tropical twist on classic eggs benedict with fresh, vibrant flavors. Perfect for a special brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large egg
- 1 tablespoon red Thai curry paste (see notes)
- 1 tablespoon soy sauce
- 1 teaspoon finely grated ginger
- ¾ cup shredded coconut
- ¾ cup desiccated coconut (see notes)
- ½ cup tapioca starch
- ½ teaspoon sea salt
- ¾ lb peeled shrimp
- 1 medium avocado (diced)
- 1 medium grapefruit (peeled and diced)
- 1 small cucumber (diced)
- ¼ cup shredded coconut
- 2 large eggs
- 2 tablespoons water
- 2 tablespoons butter
- 1 ½ teaspoons green curry paste
- Juice from ½ lime
- 4 large eggs
- A few handfuls of greens
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 1408mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2131mg
- Calcium
- 319mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.