• 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.
  3. Pat shrimp dry, then dip in egg mixture and dredge in shredded coconut, pressing the coconut to the shrimp to cover all sides.
  4. Working in batches, fry shrimp in hot oil until golden brown, about 3 minutes.
  5. Serve atop lettuce wedges sprinkled with chili, cilantro leaves, and a squeeze of lime. Use chili sauce as a dipping sauce or dressing.