Thai Coconut Shrimp Eggs Benedict
I'm fairly certain that Thai Coconut Shrimp Eggs Benedict is the only eggs benny I'll ever eat again. Perfectly poached eggs sit on top of crispy baked coconut shrimp and are smothered in a lightly flavored Thai curry hollandaise sauce. This insanely delicious breakfast recipe also happens to be healthy for you. (Crazy, I know!) It's naturally gluten-free + paleo + Whole30 compliant. You will LOVE it!
It's Saturday! It's weekend brunch time! Hooray!
It's also Mother's Day coming up next weekend. It'll be my first as a mom. I'm guessing little Ava won't learn how to make coconut shrimp eggs benedict by next week. BUT … you should totally make this for your ma. And practice on yourself this weekend.
This may be the most excited I've ever been to share a recipe with you. ← That's a big statement coming from this always over-excited about food girl. It's definitely the most excited I've been to share a breakfast recipe with you.
This baby has it all going on. Every good flavor/ texture/ food love is happening right here. It's making my head spin.
And I don't want to ruin our OMGeeee just look at that CRISPY coconut shrimp party we have going on here, but this brunch is a healthy one, too. I know, it's almost too much to be true.
Here's the deal:
♡ These shrimp are coated in two kinds of coconut. It's my secret trick for making coconut shrimp without breadcrumbs. Fine coconut (aka: desiccated coconut) is very similar to panko in texture. If you mix that with regular shredded coconut, you get a grain-free coconut shrimp breading.
You also get more coconut, which is the real reason to use this trick. ?
♡ Rather than making a giant, deep frying mess of your kitchen, I thought we should bake these. Honestly, I don't know why we ever fried coconut shrimp to begin with. They are every bit as good baked.
If you want them extra crispy (like in the pictures) simply drizzle them with extra oil. If you want a lower cal option, use less oil. Totally up to you.
To be continued …
More coconut shrimp eggs benedict love …
♡ I have another trick for upping the flavor ante. When I'm breading, I like to add something extra to the mix. Often it's herbs and spices to the first dip in starch or flour. Sometimes it's parmesan cheese added to the final crumb layer. In this case, I've flavored the egg with Thai curry paste, coco aminos (you can use soy sauce if you're not doing the Whole30), and some ginger.
It adds a little something extra that takes the shrimp over the top.
♡ Moving on to the hollandaise. Every eggs Benedict worth its name must be smothered in hollandaise. It's the law. No use fighting it. It's a good thing that whole silly fat-free obsession from the 90s is over.
Hollandaise is basically an egg yolk whisked over heat with a little water and then butter until it thickens and becomes magic. You can flavor it any way you like. In this recipe, I've used a little Thai green curry paste and lime juice. It's subtle as I didn't want it to be knock your socks off Thai flavor. I thought that might be a bit much. This is a gentle curry flavor that's in the background teasing you and making you question, “What is that delicious flavor?”
→ If you need some reassurance about how easy it is to make hollandaise (it's so easy) give the Mexican Chipotle Sweet Potato Eggs Benedict post a quick read. I've step by step instructions there so you can be a pro hollandaise maker.
More love …
♡ Let's talk about the grapefruit avocado salsa. This is a little like guacamole/ fruit salad/ salsa. I went with calling it salsa, but you can switch it up. The sweet and sour grapefruit is the perfect match for the creamy avocado. There're some crunchy cucumbers in there, too. It just seemed like the right thing to do.
It's light, fresh, and tropical feeling and rounds of the coconut shrimp eggs benedict with style.
I would normally serve this with some bubbles with a splash of orange juice (hello, brunch mimosas!) but this time it was water with lime. Welcome to my Whole30 adventure!
If you're making this for mom next week, pop the bubbles. She'll love it!
If you make this Thai Coconut Shrimp Eggs Benedict make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!Print
I'm fairly certain that Coconut Shrimp Eggs Benedict is the only eggs benny I'll ever eat again. Perfectly poached eggs sit on top of crispy baked coconut shrimp and are smothered in a lightly flavored Thai curry hollandaise sauce. This insanely delicious breakfast recipe also happens to be healthy for you. (Crazy, I know!) It's naturally gluten-free + paleo + Whole30 compliant. You will LOVE it!
- 1 large egg
- 1 tablespoon red Thai curry paste (see notes)
- 1 tablespoon coco aminos or soy sauce (use coco aminos for paleo + Whole30)
- 1 teaspoon finely grated ginger
- 3/4 cup shredded coconut
- 3/4 cup desiccated coconut (see notes)
- 1/2 cup tapioca starch
- 1/2 teaspoon sea salt
- 3/4 lb. peeled shrimp
Grapefruit Avocado Salsa
- 1 avocado, diced
- 1 grapefruit, peeled and diced
- Cucumber, diced
- 1/4 cup shredded coconut
Green Curry hollandaise:
- 2 large eggs
- 2 tablespoons water
- 2 tablespoons butter or ghee (use ghee for paleo + Whole30)
- 1 1/2 teaspoons green curry paste
- Juice from 1/2 lime
Shrimp eggs benedict:
- 4 large eggs
- A few handfuls of greens (I like pea shoots and arugula)
- Preheat your oven to 400. Line a baking sheet with parchment paper
- In a medium sized bowl, whisk the egg, red Thai curry paste, coco aminos or soy sauce and the 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 place on the prepared baking sheet. I find it fastest to work with 3-4 shrimp at a time.
- Drizzle the shrimp with the 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, and cucumber 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 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, two poached eggs per plate, and drizzle with the hollandaise. Dig in!
*If you don't have an open jar of both red and green curry on hand, use green curry paste for both the shrimp and the hollandaise.
*If you're following a paleo or Whole30 diet, read the labels on your curry paste as not all are compliant.
*If you don't have desiccated coconut, you can pulse shredded coconut in your food processor until it resembled coarse breadcrumbs.