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!
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!