Instructions

• In a mixing bowl, combine 1 cup avocado oil mayonnaise, 3 tablespoons honey, 2 tablespoons full-fat canned coconut yogurt, 1 teaspoon sea salt, and 1 to 3 teaspoons sriracha (if using for heat). Whisk until smooth and set aside.
• In another bowl, season 1 pound of raw shrimp with 1 teaspoon sea salt and set aside. In a separate shallow dish, whisk together 1 large egg, 1 cup tapioca flour, and 1 teaspoon black pepper until well combined.
• Dip each shrimp into the egg mixture, allowing any excess to drip off, then coat it in the tapioca flour mixture. Place the coated shrimp on a plate and continue until all shrimp are coated.
• In a skillet over medium heat, add 2/3 cup walnuts and toast for about 3-5 minutes until golden and fragrant. Stir frequently to prevent burning. Once toasted, remove from the skillet and set aside.
• In the same skillet, add 3 tablespoons avocado oil. Once the oil is hot, add the coated shrimp in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side until golden brown and crispy. Use paper towels to drain any excess oil.
• In a large bowl, toss the fried shrimp with the sauce and toasted walnuts until everything is well coated. Serve immediately while hot!