Coconut Shrimp

1/3 cup all-purpose flour or whole wheat flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko breadcrumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3 to 4 tablespoons coconut oil

Piña Colada Dipping Sauce

1/2 cup coconut cream
1/4 cup pineapple juice
2 tablespoons sweetened condensed milk
1 teaspoon lime juice
1 teaspoon shredded toasted coconut (optional)
A splash of rum extract (optional, for extra flavor)

Marmalade Dipping Sauce

1/2 cup orange marmalade
2 teaspoons mustard
1 teaspoon prepared horseradish (not creamy)
Dash salt
Honey to taste

Peach or Apricot Dipping Sauce

1/2 cup peach or apricot preserves
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/8 to 1/4 teaspoon crushed red pepper flakes

Sweet Chili Dipping Sauce

1/2 cup sweet chili sauce
1 tablespoon lime juice
1 teaspoon grated fresh ginger
Chopped cilantro (optional garnish)

Pineapple Ginger Dipping Sauce

1/2 cup pineapple juice
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon cornstarch mixed with 1 tablespoon water
1 tablespoon honey

Coconut Curry Dipping Sauce

1 cup coconut milk
1 tablespoon red curry paste
1 teaspoon lime juice
1 teaspoon honey
Salt, to taste

Mango Lime Dipping Sauce

1/2 cup pureed mango
1 tablespoon lime juice
1 teaspoon honey
Pinch of salt