Coconut Shrimp

This crispy coconut shrimp makes the perfect meal prep lunch.


  • ¾ cup coconut oil
  • 2 large eggs
  • Sea salt and freshly ground pepper
  • 2 cups shredded coconut
  • 1 ½ pounds shrimp, peeled and deveined
  • Romaine or gem lettuce wedges
  • Sliced red chile, cilantro leaves, and lime wedges, to serve
  • Sweet chili sauce, to serve


  1. Pour coconut oil into a large heavy-bottomed pot or cast iron skillet (you want at least 2 to 3 inches of oil for frying), and heat over medium-high heat.
  2. Beat eggs, a pinch of salt and pepper together in a small bowl. Place shredded coconut on a plate.

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