• Jamie Zwier

Coconut Shrimp & Chili Sauce Recipe

Coconut Shrimp & Chili Sauce

Serves 2-3 people

Calories: 493 per serving

Protein: 45.6g

Fiber: 10.4g

Sugars: 15.2g

Fat: 21.5g


1/2 cup panko bread crumbs

1 lb. fresh or frozen shrimp

1/4 cup coconut flour

1/2 cup shredded coconut

2 eggs, beaten 1/2 tsp salt


2 tbsp chili paste

2 tbsp raw honey


1.Combine panko bread crumbs and shredded coconut in a bowl. 2.Season shrimp with salt, then one-by-one place shrimp into flour, then egg and then panko mixture.

3. Cook with coconut oil in frying pan until brown on both sides.


4. Combine ingredients for sauce in a separate bowl.

Note- *Make it gluten free by using gluten free panko breadcrumbs

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