1 lb large shrimp (455 g), 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 (40 g)
¾ cup full fat coconut milk (180 g)
1 large egg
1 lemon, zested
1 cup panko breadcrumbs (125 g)
1 cup unsweetened coconut flake (100 g)
4 tablespoons fresh thyme leaf, divided. chopped
½ cup coconut oil (120 mL), plus 2 tablespoons
sea salt, for garnish
sweet chili sauce, for serving
lemon wedge, for serving
Nutrition Info
Calories 842
Fat 57g
Carbs 51g
Fiber 11g
Sugar 37g
Protein 31g
How to Make It
1. Step
Line a small baking sheet with parchment paper.
2. Step
In a medium bowl, toss the shrimp with the salt, paprika, black pepper, garlic powder, and flour until well coated.
3. Step
In a separate medium bowl, whisk together the coconut milk, egg, and lemon zest.
4. Step
In another medium bowl, combine the panko bread crumbs, coconut flakes, and 3 tablespoons thyme.
5. Step
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.
6. Step
In a 3-quart skillet, heat the coconut oil over medium heat until it reaches 375°F (190°C).
7. Step
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.
8. Step
Serve the shrimp with sweet chili sauce and lemon wedges.
