Total Time: 30-35 minutes

Ingredients:

• 1 lb shrimp peeled and deveined
• 3 TBS Sriracha Sauce
• Juice of 1 lime
• 1 TBS organic raw honey
• 1/4 cup of sweet chili sauce
• 1/4 cup of apricot preserves
• 1/4 cup coconut flour
• 1 cup unsweetened coconut flakes
• 3 TBS coconut oil (for frying – may need more)

---

What to do:

• In a small bowl, mix together the Sriracha, lime juice and red pepper flakes; pour into large ziplock bag
• Pat the shrimp dry with a towel and season with sea salt; add to the bag with Sriracha mix and put it in the refrigerator for 3+ hours (I did it over night and it was delicious!)
• In a small serving bowl, mix chili sauce and apricot preserves and put in refrigerator
• In a shallow bowl mix together the coconut flour, coconut flakes, salt, and pepper
• In another shallow bowl, pour your honey
• Heat 1.5 TBS coconut oil in a large skillet over medium low heat
• Remove enough shrimp to coat the bottom of the skillet from bag
• One-at-a-time – use tongs to dip shrimp in honey
• Next coat the shrimp in the coconut flour mixture
  • You may need to press the coconut flakes into the shrimp pretty hard
• Cook the shrimp for 2-3 minutes on each side
  • Flip the shrimps very carefully to try and keep the coconut flakes intact
  • You will need to cook the shrimp in batches; add more coconut oil if the skillet gets too dry
• As shrimp finish cooking, remove them from heat and set aside and continue with the rest of the shrimp
• Serve with your dipping sauce when ready and enjoy!