Place shrimp in a bowl and drizzle ½ tablespoon of the oil along with paprika, salt, and pepper over the shrimp. Gently mix with your hands or a large spoon to coat shrimp.

Spread Coconut Crispy Rollers “Gold Dust” on a large plate or shallow bowl. One by one, coat each piece of shrimp on both sides with the “Gold Dust”.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the remaining ½ tablespoon vegetable oil and swirl to coat pan. Add shrimp in an even layer and cook for 1 to 2 minutes. Turn shrimp over and cook for an additional 1 ½ to 2 minutes, or until the shrimp is opaque in the center.

You may alternately bake the shrimp. Preheat oven to 400°F. When shrimp is coated with “Gold Dust,” place it in an even layer on a baking sheet. Bake for 5 to 7 minutes, or until the shrimp is opaque in the center.

Dipping Sauce

In a small bowl, stir together apricot preserves, lime zest, lime juice, and nutmeg.