1poundlarge raw shrimppeeled and deveined (thaw if frozen)
1/4tspcayenne pepperor 1 tsp ancho pepper
1tspHimalayan Crystal Salt
SWEET & SOUR SAUCE
5tbsporganic raw honey
1/3cupwater(or more if needed)
1 1/2tbsptomato paste
Dash red pepper flakes(optional)
Mix coconut flour with red and black peppers, and salt.
Whisk the eggs with a fork in a small dish, and mix with the 2 tbs water.
Put shredded coconut in a separate dish.
Put oil in a frying pan to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.
Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off - you just want a thin coating. Then dip in egg, again shaking off the excess. Finally, roll in coconut.
Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time.
Don't crowd the pan, which will lower the temperature of the oil - this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.
Remove from the pan to a paper towel or cooling rack.