If using frozen shrimp, place in a colander over a bowl and thaw 8 hours in the refrigerator. (Cover the entire thing with a plastic bag.) It's best if the shrimp is still slightly frozen in the center.

Pat the shrimp dry with paper towels or a clean kitchen towel.

In one bowl, place the shrimp. Spray with oil spray or drizzle with melted coconut oil and toss to coat.

In another bowl, whisk together the coconut flour, tapioca starch, curry powder, and flaked coconut.

Roll the shrimp in the coating until thinly coated. If broiling, spray with oil spray to moisten the coating on both sides.

Broil on high on a foil-lined pan or pan fry in a small amount of oil until crispy and dark golden brown on both sides, about 4-5 minutes per side. Serve immediately.

Melt the coconut oil over medium-high heat in a saucepan.

Peel and finely mince the garlic and shallot while the oil is heating.

Sauté the garlic, shallot, mustard seeds, ginger, and cumin in the oil until golden brown, about 8 minutes.

Stir in the tomato paste, sugar or stevia, molasses (if using), and 3/4 C. filtered water. Mix until smooth.

Cook for 10 minutes until the flavors meld.

Quick-chill in the freezer or refrigerator until cold.

If you don't have time to make this sauce, mix chili pepper sauce or Sriracha with mayo for a quick dipping sauce. Add a squeeze of lemon or lime if you're not following the migraine diet.