Zesty Coconut Shrimp

Combine coconut milk, lime juice, cilantro, and Sriracha in a mixing bowl. Add the shrimp, cover, and let sit in the fridge until chilled. It can stay put for 2 to 3 hours if necessary.

In a separate bowl, combine panko, salt, lime zest, and shredded coconut. Toss with your fingers.

Remove shrimp from the fridge and dredge in the coconut mixture to form a nice coating.

In a skillet, on medium-high heat, melt the coconut oil. It smells so insanely good, resist the urge to eat it straight from the jar.

Once the pan is hot, place the shrimp in the skillet and let brown on each side.

Once done, pull the shrimp out of the pan and place onto a paper towel to drain excess oil.