1 (16-ounce) package frozen large shrimp, thawed, peeled, and deveined (tails left on)
¼ cup coconut flour
4 large eggs, lightly beaten
1 cup unsweetened flaked coconut
1 cup panko (Japanese bread crumbs)
2 cups coconut oil, for frying
Butter lettuce leaves, to serve
Instructions
In a large bowl, stir together cucumber, tomatoes, red onion, jalapeño, lime juice, lemon juice, olive oil, parsley, cilantro, 1½ teaspoons salt, black pepper, coriander, and red pepper. Cover and refrigerate.
In a large bowl, toss shrimp with coconut flour.
Place eggs in a medium shallow dish. In another medium shallow dish, stir together flaked coconut and bread crumbs. Remove shrimp from flour, shaking off excess. Dip shrimp in eggs and dredge in bread crumb mixture, shaking off excess.
In a large skillet, heat coconut oil over medium heat until a deep-fry thermometer registers 375°. Fry shrimp in batches until golden brown, about 3 minutes per side. Using a slotted spoon, remove shrimp and let drain on a wire rack or paper towels. Sprinkle with remaining ½ teaspoon salt. Serve immediately on lettuce leaves with cucumber salad.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/coconut-shrimp-cucumber-chopped-salad/