Coconut Shrimp Recipe with Tangy Greek Yogurt Sauce

INGREDIENTS

1 lb

shrimp (deveined and deshelled)

1 1/2 cups

flour

Fry batter mix (1 cup flour, 1/2 cup cornmeal, 2 teaspoons baking soda, 1 tsp salt, 1 tsp pepper, 1 tsp red pepper flakes, all mixed together)

1 can

coconut milk

1/2

bag shredded coconut flakes (about 8 ounces)

Coconut Oil for frying

Tangy Greek Yogurt Sauce

1 cup

Greek Yogurt

lime (zested and juiced)

shallot (diced finely)

2 tbsp

chopped parsley

1 tbsp

sugar

1/4

yellow pepper (chopped)

1 tsp

pepper