Thai Coconut Shrimp Eggs Benedict
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I love how this coconut shrimp eggs benedict comes together with crisp, golden shrimp and perfectly poached eggs—it’s a tropical twist on brunch you’ll want to make again and again. The bright grapefruit avocado salsa takes it over the top, and the whole dish is ready in under an hour!
Wake up your taste buds with this Thai-inspired shrimp eggs Benedict! The combination of poached eggs, crispy coconut shrimp, avocado-grapefruit salsa, and a mildly spicy green curry hollandaise is a flavorful experience you don’t want to miss. It’s a lovely light breakfast that will make any occasion feel special (especially when served with a mimosa)!
Ingredient needed
The list of ingredients might seem long but don’t fret! This Thai eggs benedict recipe comes together quickly and easily.
- Coconut Shrimp: The peeled and deveined shrimp first get dusted tapioca starch and sea salt. Then they go for a swim in a mixture of egg, Thai curry paste (homemade or store-bought) soy sauce (you can use gluten-free), and ginger. Finally you’ll coat them in a mixture of shredded and desiccated coconut – Shredded coconut has a coarser texture whereas desiccated coconut is very fine. We use a mix for lots of coconut texture and flavor!
- Grapefruit Avocado Salsa: This mix of fruits and veggies is creamy, tangy, and refreshing. We sprinkle in a little shredded coconut to add texture.
- Green Hollandaise Sauce: Has a rich and buttery flavor with a hint of Thai curry flavor. To make it we start with the standard egg yolks (save the whites to make an egg white omelet), water, and butter. Then we stir in the green curry paste (red curry paste works, too!) and a squeeze of lime or lemon juice.
Then, all you need to finish the shrimp eggs benedict is eggs (of course), and a few handfuls of fresh greens like arugula, pea shoots, or spinach.
How to perfectly poach an egg
Poaching eggs can be intimidating, but it’s actually really easy to do. Here are the steps we follow for perfectly poached eggs every time:
- Bring a pot of salted water to a gentle boil and crack your egg(s) into a small cup. You can make a few eggs at a time, just be careful not to overcrowd your pot.
- Stir the simmering water in a circular motion to create a vortex.
- When the water is swirling, gently add the eggs.
- Cook for about 3 minutes. They will be firm on the outside and runny on the inside.
- Use a slotted spoon to remove the egg (or eggs) and place them on a plate.
What to serve with shrimp eggs benedict
This shrimp eggs benedict is an elegant breakfast or brunch option for special occasions like birthdays or Mother’s Day. In our humble opinion, it’s not complete without a refreshing mimosa! If you’re serving a crowd, pair it with some breakfast favorites like crispy roasted potatoes (they make GREAT hashbrowns!), breakfast sausage patties, and a spring mix salad.
Recipe FAQs
Can I make the hollandaise sauce ahead of time?
Yes, you can make the hollandaise sauce 1-2 days in advance and store it in the fridge in an airtight container.
How can I reheat hollandaise sauce?
To reheat it, do not microwave it. Put the sauce in a heat-safe glass bowl or container, and then place it in a bowl of very hot water. Let it sit, stirring occasionally until it’s heated through.
I miss the English muffin. Can I still serve it with one?
Yep, you can. We purposely skip the English muffin and serve it over crispy shrimp instead. But if you love an English muffin, you can certainly serve it with one. Using sourdough bread to make toast is a delicious option, too.
Thai Coconut Shrimp Eggs Benedict Recipe
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
Eggs Benedict
- 4 large eggs
- A few handfuls of greens
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.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
- 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.¾ lb peeled shrimp
- 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.1 medium avocado, 1 medium grapefruit, 1 small cucumber, ¼ cup shredded coconut
- 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.2 large eggs, 2 tablespoons water, 2 tablespoons butter, 1 ½ teaspoons green curry paste, Juice from ½ lime
- 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.4 large eggs
- 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!A few handfuls of greens
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More egg breakfast recipes
For more inspiration, check out all of my breakfast recipes!
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