Coconut shrimp with spicy cocktail sauce

INGREDIENTS

1 lb

shrimp (raw and unbrined, fresh or frozen, shelled)

2 oz

coconut flour (divided, 1/2 cup total)

1 oz

unsweetened flaked coconut ((small flakes) 1/2 cup)

1 tbsp

tapioca flour (tapioca starch)

2 tsp

curry powder

2 tbsp

coconut oil

shallots (small)

1 clove

garlic (large, or 2 small)

1 tsp

mustard seeds

1 tsp

dried ginger

1 tsp

dried cumin

1 tbsp

organic coconut sugar (or stevia = 3 tsp sugar (use stevia for migraine diet))

6 oz

tomato paste (1 small can)

1 tbsp

molasses ((omit for migraine diet))

3/4 cup

filtered or spring water