Coconut flour is used in the breading for these crispy coconut shrimp which are then fried in coconut oil for maximum coconut flavour.
With tongs, transfer coated shrimp to your heated coconut oil in batches, enough to cover the pan with breathing room between the shrimp.
Cook shrimp for 2-3 minutes before turning and cook for another 2 minutes. Keep a close eye on , and monitor your heat level; if you see overly browned bits of panko, try turning down the heat for the next batch, or removing the pan from the heat for a minute, adding more oil if needed. Shrimp should be a crunchy golden brown.
Transfer cooked shrimp to a paper towel lined plate, and continue with the next batch until all shrimp are crisp and golden.
Assemble tacos. On warmed tortillas spread with sriracha mayo, then top with all your fixings and enjoy. Happy Taco Tuesday!