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5.0 from 84 votes

Thai Coconut Shrimp Eggs Benedict Recipe

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!

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.