Ingredients
4
4 servings
- •1 lb large shrimp, peeled and deveined, tails on
- •½ teaspoon kosher salt
- •½ teaspoon paprika
- •½ teaspoon black pepper
- •½ teaspoon garlic powder
- •⅓ cup all purpose flour
- •¾ cup full fat coconut milk
- •1 large egg
- •1 lemon, zested
- •1 cup panko breadcrumbs
- •1 cup unsweetened coconut flake
- •4 tablespoons fresh thyme leaf, divided. chopped
- •½ cup coconut oil, plus 2 tablespoons
- •sea salt, for garnish
- •sweet chili sauce, for serving
- •lemon wedge, for serving
Instructions
- Line a small baking sheet with parchment paper.
- In a medium bowl, toss the shrimp with the salt, paprika, black pepper, garlic powder, and flour until well coated.
- In a separate medium bowl, whisk together the coconut milk, egg, and lemon zest.
- In another medium bowl, combine the panko bread crumbs, coconut flakes, and 3 tablespoons thyme.
- Working 1 at a time, hold a shrimp by the tail and dip in the coconut milk mixture, then roll in the coconut panko mixture to coat. Set on the prepared baking sheet.
- In a 3-quart skillet, heat the coconut oil over medium heat until it reaches 375°F (190°C).
- Working 4–6 at a time, add the shrimp to the hot oil and fry on each side for 2 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle with sea salt and the remaining tablespoon of thyme.
- Serve the shrimp with sweet chili sauce and lemon wedges.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 783
- Carbohydrate: 52g
- Fat: 50g
- Fiber: 12g
- Protein: 31g
- Sugar: 19g
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