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.
This Thai coconut shrimp eggs Benedict is a fun twist on the brunch classic, featuring crispy coconut shrimp, a fresh avocado-grapefruit salsa, and a silky green curry hollandaise. The combination of creamy, crunchy, sweet, tangy, and savory flavors makes every bite feel a little special.
Don’t let the ingredient list fool you. The components come together surprisingly easily, and the payoff is well worth it. Between the crispy curry-spiced shrimp, the bright citrus salsa, and the rich hollandaise with its subtle Thai-inspired flavor, this is the kind of brunch recipe that turns an ordinary morning into an occasion.
Time-saving hack: There is no shame in picking up some coconut shrimp from the grocery store!
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.
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 a covered container in the fridge.
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.
Thai Coconut Shrimp Eggs Benedict Recipe
Ingredients
Coconut Shrimp
- 1 large egg
- 1 tablespoon red Thai curry paste (see notes)
- 1 tablespoon soy sauce
- 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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