• 2 tbsp coconut oil or ghee
• 1 garlic clove
• 350 g peeled shrimp
• ½ tsp chili flakes
• 2 tbsp finely chopped fresh parsley
• salt and pepper

• 240 ml mayonnaise
• ½ tbsp tomato paste
• ½ tbsp lemon juice
• 1 tsp hot sauce
• 1 tsp paprika powder
• 1 tsp onion powder
• salt and pepper

Instructions

1. Add all ingredients for the dip to a small bowl. Stir to combine. Season with salt and pepper to taste and set aside.
2. Heat up oil or ghee in a large frying pan. Use the side of a knife or a spoon to smash the garlic cloves, but keep them (mostly) in one piece. Add smashed cloves to the oil to flavor it; remember to remove the cloves before serving.
3. Add shrimp to the pan and fry for a couple of minutes on each side if using raw shrimp. They are done as soon as they have turned a nice pink color. If using pre-cooked shrimp, just heat them up quickly in the pan and allow them to get flavor from oil and garlic.
4. Add chili flakes, salt, and pepper to taste. Chop the parsley finely and sprinkle on top.
5. Fried shrimp are best served right away with a side of creamy sauce for dipping.