Thai Coconut Shrimp Eggs Benedict Recipe

Name: Thai Coconut Shrimp Eggs Benedict Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 generous
Ingredients: 1 large egg; 1 tablespoon red Thai curry paste; 1 tablespoon soy sauce; 1 teaspoon finely grated ginger; ¾ cup shredded coconut; ¾ cup desiccated coconut; ½ cup tapioca starch; ½ teaspoon sea salt; ¾ lb peeled shrimp; 1 medium avocado; 1 medium grapefruit; 1 small cucumber; 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

User Reviews

5.0

84 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
2 generous
Calories
1355 kcal
Course
Breakfast
Cuisine
North American

Thai Coconut Shrimp Eggs Benedict Recipe

Iris Warren

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This shrimp eggs benedict is a healthy and flavorful Thai twist on traditional eggs benny. It's perfectly poached eggs served with crispy coconut shrimp, grapefruit avocado salsa, and a drizzle of green curry hollandaise sauce. It's an elegant breakfast that's perfect for special occasions, and it's ready in under an hour!

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Ingredients

Servings

Coconut Shrimp

1 large egg
1 tablespoon red Thai curry paste see notes
1 tablespoon soy sauce gluten-free if needed
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

Grapefruit Avocado Salsa

1 medium avocado diced
1 medium grapefruit peeled and diced
1 small cucumber diced
¼ cup shredded coconut

Green Curry Hollandaise

2 large eggs
2 tablespoons water
2 tablespoons butter
1 ½ teaspoons green curry paste
Juice from ½ lime

Eggs Benedict

4 large eggs
A few handfuls of greens

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Instructions

Preheat your oven to 400 Fahrenheit. Line a baking sheet with parchment paper. In a medium-sized bowl, whisk the egg, red Thai curry paste, soy sauce, and ginger with a splash of water - about 2 tablespoons. In another bowl, add both types of coconut. In another bowl, mix the tapioca starch and sea salt.
Keeping one hand for the wet ingredients (picking up with shrimp and the egg) and one hand for the dry ingredients (the coconut and tapioca) coat the shrimp with tapioca, then egg, then coconut, and then place them on the prepared baking sheet. It is fastest to work with 3-4 shrimp at a time.
Drizzle the shrimp with oil. (Use more oil for crispier shrimp.) Bake the shrimp for 15-20 minutes, or until the shrimp is light brown and crispy.
While the shrimp are baking, make the rest of the breakfast. Set a pot of water on to boil. Mix the avocado, grapefruit, cucumber, and coconut in a bowl and set aside.
Turn a small element on high. Add the egg yolks and water to a small pan. Do not set the pan on the element! Holding the pan 2 inches over the element, whisk until the egg yolks are frothy, about 1 minute. Add the butter or ghee and continue to whisk while holding the pan over the heat until the hollandaise has thickened, about 1 minute more. Stir in the green curry paste and lime juice.
When the pot of water comes to a boil, reduce the heat to medium so that it stays at a gentle simmer. Poach the eggs for 3-4 minutes.
Lay some greens on the plates and drizzle them with a little olive oil. Top with the coconut shrimp, grapefruit avocado salsa, two poached eggs per plate, and drizzle with the hollandaise. Dig in!

Nutrition Information

Show Details

Serving 1 serving = ½ of the recipe Calories 1355kcal (68%) Carbohydrates 72g (24%) Protein 65g (130%) Fat 95g (146%) Saturated Fat 60g (300%) Polyunsaturated Fat 7g Monounsaturated Fat 22g Trans Fat 1g Cholesterol 955mg (318%) Sodium 1344mg (56%) Potassium 1873mg (54%) Fiber 22g (88%) Sugar 17g (34%) Vitamin A 5164IU (103%) Vitamin C 57mg (63%) Calcium 321mg (32%) Iron 8mg (44%)

Nutrition Facts

Serving: 2generous

Amount Per Serving

Calories 1355 kcal

% Daily Value*

Serving	1 serving = ½ of the recipe
Calories	1355kcal	68%
Carbohydrates	72g	24%
Protein	65g	130%
Fat	95g	146%
Saturated Fat	60g	300%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	22g	110%
Trans Fat	1g	50%
Cholesterol	955mg	318%
Sodium	1344mg	56%
Potassium	1873mg	40%
Fiber	22g	88%
Sugar	17g	34%
Vitamin A	5164IU	103%
Vitamin C	57mg	63%
Calcium	321mg	32%
Iron	8mg	44%