In a large bowl clean and butterfly shrimp with a knife (leaving the tails on) and set aside
Prepare bowls for dredge, in the first bowl combine flour, lemon pepper, adobo, and salt
In the second shallow bowl, whisk together egg alternative and coconut milk
For the third bowl combine bread crumbs and coconut shreds
Coat a shrimp in the flour mixture, then egg, and coconut crumbs and set on a cooking sheet
Repeat dredge until all shrimp have been prepped and coated
In a large frying pan heat up coconut oil over the stove to approx. 165°
Once the coconut oil is heated, fry 8-10 shrimp in the pan for 3-5mins on each side
When shrimp is a light and golden brown color remove and repeat until all shrimp is fried
