Thai Coconut Shrimp Eggs Benedict Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
2 generous
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Calories
1355 kcal
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Course
Breakfast
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Cuisine
North American
Thai Coconut Shrimp Eggs Benedict Recipe
Description
The recipe starts by mixing red Thai curry paste with egg, soy sauce, and ginger as a wet base, and separately preparing a coconut and tapioca starch dry mixture to coat the shrimp. The shrimp are dipped in tapioca starch, then the curry-egg mixture, followed by shredded coconut, and baked at 400°F until golden and crisp.
While the shrimp bake, a fresh salsa of avocado, grapefruit, cucumber, and shredded coconut is assembled for brightness and texture contrast. A green curry hollandaise sauce is prepared by whisking egg yolks with water, then adding melted butter and green curry paste with lime juice for acidity.
Poached eggs and a handful of greens complete the eggs benedict assembly, layering crisp shrimp, fresh salsa, and curry hollandaise atop toasted or prepared bread if desired. The combination delivers a balance of creamy, crisp, spicy, and fresh elements in one dish.
Ingredients
Coconut Shrimp
- 1 large egg
- 1 tablespoon red Thai curry paste see notes
- 1 tablespoon soy sauce gluten-free if needed
- 1 teaspoon ginger finely grated
- ¾ cup coconut shredded
- ¾ cup desiccated coconut see notes
- ½ cup tapioca starch
- ½ teaspoon salt sea salt
- ¾ lb Shrimp peeled
Grapefruit Avocado Salsa
- 1 medium avocado diced
- 1 medium grapefruit peeled and diced
- 1 small cucumber diced
- ¼ cup coconut shredded
Green Curry Hollandaise
- 2 large egg
- 2 tablespoons water
- 2 tablespoons butter
- 1 ½ teaspoons green curry paste
- lime juice from half lime
Eggs Benedict
- 4 large egg
- greens a few handfuls
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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