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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! | theendlessmeal.com

Thai Coconut Shrimp Eggs Benedict

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 2 generous servings, can easily be doubled 1x
  • Cuisine: Intermediate

Description

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!


Scale

Ingredients

  • 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)

Instructions

  1. Preheat your oven to 400. Line a baking sheet with parchment paper
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

To assemble:

  1. 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!

Notes

*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.