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How about some Tuesday snacks in the form of Thai Coconut Shrimp?

Baked Thai Coconut Shrimp with Lemongrass Guacamole | @hbharvest

You guys remember how on Sunday I said I really wanted to get some more appetizer recipes up on the site? Well, this is the first of many, and I’m pretty excited about it!

What’s not to love about Thai inspired coconut shrimp and guacamole!? It’s kind of like Thai/Mexican fusion food and it really could not be more delicious. Think about it, Thai flavored shrimp, coated in sweet coconut, and served with a lemongrass guacamole (which on its own is completely addicting). I’m going to be honest, I was little nervous to post this recipe because I feel like it’s kind of different and just a little bit out there. BUT the different recipes are often some of my favorites, so I just had to share!

Baked Thai Coconut Shrimp with Lemongrass Guacamole | @hbharvest

Baked Thai Coconut Shrimp with Lemongrass Guacamole | @hbharvest

Here’s the deal. These cute little coconut shrimp bites are embarrassingly easy. Fried shrimp is great and all, but let’s be real, breaking out the oil and dealing with hot oil splashing on my skin is really just not something I want to do on any old day. Not to mention the mess that frying makes…I will do it for doughnuts, but for coconut shrimp, I think baking is truly just as good.

So, I baked my shrimp, but before baking, I made sure to flavor it up. Instead of a just a simple coconut breading, we are first tossing the shrimp in a little Thai Red Curry Paste and then dipping it through that sweet coconut. I LOVE this combo so much. Thai red curry paste + coconut + shrimp = the best.

The fact that it takes maybe ten minutes or so to bread all the shrimp and then another ten to bake them…well that should make your decision on whether to give these a try a no-brainer. Deliciously different AND fast and easy…yes please!

Since you guys know I love a good dipping sauce, I had to come up with something to perfectly compliment the flavors of the shrimp. I went back and forth between a lot of different style dips and sauces, but in the end, the sound of a lemongrass guacamole was just too good to pass up.

It’s definitely not your average guacamole, but trust me, it is SO good. I ended up topping the guac with some pomegranate arils and diced strawberries, one because I had them on hand, and two because the sweet flavors really balance out the heat from the Thai chiles. Plus, I’m currently in strawberry obsession mode, I just cannot get enough, so I am adding them to pretty much everything at this point…cough, cough like yesterday’s salad.

Oh, and obviously if you want to just take some chips to this guac, I’d completely understand…

Baked Thai Coconut Shrimp with Lemongrass Guacamole | @hbharvest

And now that we are well into spring, with summer just around the corner, I feel as though we should turn Tuesday nights into coconut shrimp night? I mean, these shrimp are so easy, super fun and pretty healthy (hello the shrimp is baked, and hello look at that vat of super colorful guacamole…health food right there). Plus they’re the perfect excuse to make a tropical strawberry hibiscus rum smash (strawberries again…they’re just so good right now). Seems fitting for a Tuesday, right?

Thinking so!

PS. add a side of rice and maybe some veggies and you’ll have turned your appetizer into a full meal…cool. cool.

Baked Thai Coconut Shrimp with Lemongrass Guacamole | @hbharvest

Baked Thai Coconut Shrimp with Lemongrass Guacamole

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories Per Serving: 575 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Lemongrass Guacamole

  • 2 avocados, halved and pitted
  • juice of 1 lime
  • 1 tablespoon finely chopped lemongrass or lemongrass paste
  • 1/4 cup fresh basil, chopped
  • pinch of kosher salt
  • 1 fresno or jalapeño pepper, seeded and chopped
  • 1/2 cup pomegranate arils
  • 1/2 cup chopped strawberries


  • 1. Preheat the oven to 425 degrees F. Lightly grease a baking sheet. 
    2. Combine the Thai curry paste and fish sauce in a medium bowl. Add the shrimp and toss to evenly coat. 
    3. Add the eggs to another bowl. Add the coconut and panko to a another bowl, mixing them to combine.
    4. Working in an assembly line, dip the shrimp through the egg and then dredge it through the coconut crumbs, pressing gently to adhere. Place on the prepared baking sheet and repeat with the remaining shrimp. Season lightly with salt and pepper. Lightly brush the shrimp with olive oil or cooking spray. Transfer to the oven and bake 10-12 minutes or until the shrimp is lightly golden. Serve warm alongside the guacamole (below).

Lemongrass Guacamole

  • 1. Mash the avocados in a medium bowl. Add the lime juice, lemongrass, basil, and a pinch of salt. Spoon into bowl and top with fresno peppers, pomegranates, and strawberries. Eat!
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Baked Thai Coconut Shrimp with Lemongrass Guacamole | @hbharvest
Kicking Tuesday in the butter. All the shrimp and guacamole please.

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    1. Hey Lauren,
      So sorry, I have not tested this in the air fryer so I am not sure. Let me know how they turn out! xTieghan

  1. 5 stars
    We made the shrimp last night [didn’t have ingredients for the guac] and it was amazing! The shrimp cooked perfectly and the combination of the chili + coconut was the perfect balance of sweet and spicy. Your recipes are incredible – they’re straightforward to make & very flavorful when finished. I’m always excited to see your creations & can’t wait to try many more of your dishes! 🙂

    1. That is so great! I hope you continue to love all of the recipes you try of mine! Thank you so much Hillary! xTieghan

  2. Hi! This looks delicious! Do you think it would be possible to use cauliflower in place of shrimp and get the same crispy results? Thank you!

    1. HI! I am not sure how cauliflower would work, but I love the idea and do think it could be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  3. 5 stars
    this was so easy and tasty! I do have one question: how do you get the crust to stick better to the shrimp? It kind of just came off when we were eating it. Any advice would be greatly appreciated!

    1. Hi will! Did you allow the egg to drip off back into the bowl before dredging in crumbs? If the shrimp is too wet, that will cause the breading to fall off easier after baking. Hope that helps. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! x Tieghan

  4. This looks great! I’m going to a party tomorrow night and this looks like it would be great to bring! Could I take a shortcut and just buy my fav guacamole or do you think not having lemongrass in it would totally ruin the vibe of the recipe?

    1. Using your fav guacamole will be perfect!! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂