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
How to Make It
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.