If you’re a fan of eggs benedict, try our smoked salmon eggs benedict and Mexican eggs benedict.
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.
Did you make this?
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