Coconut Shrimp with Piña Colada dipping sauce

Recipe adapted from the whole30.com Coconut Shrimp with Piña Colada Dipping Sauce, @allieeatswhole

• 1 lb peeled & deveined shrimp, rinsed and DRY (the bigger the better)
• 1/2 cup coconut flour
• 1 tsp Cumin (optional)
• 1 tsp chili powder (optional)
• 1/2 cup unsweetened shredded coconut
• 2 eggs, beaten
• Coconut oil, to fry

Sauce

• 1/4 cup coconut cream
• 1/2 cup crushed pineapple

Mix together coconut cream and pineapple until you get a smooth sauce. Refrigerate for one hour, or while the shrimp cook. Set up a dredging station with your flour, eggs and shredded coconut in separate containers. Dip the shrimp in the flour, then in the egg, and then in the shredded coconut. Set on a plate until you’ve finished all of them. Once they’re all coated, heat up a couple tablespoons of coconut oil. Add shrimp a few at a time and flip when the tails turn pink. The shrimp should be golden brown. Cook for another minute or so and serve with sauce.