Peel, devein, and wash shrimp. Make sure you dry them very well on paper towels. Set aside.

In a bowl, mix all dry ingredients for batter (except coconut). Add 2 tablespoons oil and the ice water. Stir to blend.

Heat oil to 350 degrees in deep fryer or electric skillet.

Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp into batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 or 5 minutes each.

Bake at 300 degrees for 5 minutes to finish cooking the shrimp.

Combine all sauce ingredients and serve with shrimp. These shrimp can be served as a main course or appetizer.

This recipe yields 4 servings; 8 carb grams per serving.