For the shrimp

• 1 pound shrimp, peeled and deveined
• 1/2 cup buttermilk
• 3/4 cup whole-wheat flour
• coconut oil, for cooking

For the sauce

• 1/3 cup sour cream
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon Tabasco hot sauce
• 1 clove garlic, minced
• small handful sliced green onions, (optional garnish)

1. In a shallow bowl, combine the shrimp and buttermilk and let sit while you make the sauce. Alternatively, store it for up to 3 or 4 four hours in the fridge.

2. To make the sauce, whisk together the sour cream, vinegar, honey, soy sauce, Tabasco, and garlic in a large bowl.

3. Spread the flour out on a plate. Shake the buttermilk off the shrimp and roll it in the flour until well coated. I find it's helpful to keep one hand designated as your "wet hand" (buttermilk) and one hand as your "dry hand" (flour).

4. Heat a thin layer of coconut oil in a large skillet over medium heat. Pan fry the shrimp until golden brown on both sides and done, white and firm all the way through the middle, 2 to 3 minutes per side. (Tip: Try not to flip them until you see they are golden brown on the bottom. The more you handle and move around anything with a coating like this the more chance it could flake off!)

5. Toss the shrimp in the bowl with the sauce until coated, top with green onions (if desired), and serve.