Coconut Panko Prawns

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We love this delicious and healthy take on traditional “Shrimp Scampi”….and it’s a snap to make!

Using coconut oil instead of butter and olive oil gives this dish a lovely and subtle coconut flavor.  Panko (or alternatively gluten free bread crumbs) ensures a light crispy texture and is a great alternative to traditional breadcrumbs in this dish.

Ingredients:

  • 1 lb (or a half pound per person) wild caught prawns
  • 2 cloves of garlic, minced
  • 1/2 cup white wine
  • 4 TBS coconut oil, liquified and divided in half
  • Several sprigs of Fresh dill, snipped
  • 1/2 cup panko (or gluten free alternative), preferably organic
  • Juice of 1 lemon
  • Freshly ground pepper to taste
  • 1/2 lemon pitted and sliced for garnish (optional)
  • Fresh mint or basil leaves for garnish (optional)

Preparation:

  1.  Peel and de-vein the Prawns, rinse in cold water, drain
  2. Combine garlic, wine, 2 tbs coconut oil and dill in a medium glass bowl
  3. Add prawns to marinade and let sit at room temperature for 10-15 minutes
  4. Heat large saute pan (cast iron works especially well) to medium high
  5. Add remaining coconut oil to coat pan evenly, add more if necessary
  6. Dredge prawns in panko to form a light coating on all sides
  7. Sautee for 2-3 minutes, adjusting heat as needed.
  8. Turn over and squeeze half of the lemon juice over the prawns, add pepper to taste
  9. Cook for an additional 2-3 minutes until done, prawns should be pink and not translucent and the crust should be crispy golden brown.
  10. Arrange prawns on serving plate and squeeze additional lemon half over them.
  11. Garnish with lemon slices and mint or basil leaves (if using)