In a large bowl, whisk together flour, salt, pepper, smoked paprika and garlic powder. Add beer and whisk together until a smooth batter forms. Toss shrimp in the batter coat – I did this in three batches.

Heat a large skillet over medium heat and add 1.5 tablespoons of coconut oil. Once hot, add the battered shrimp and cook until golden and crispy, about 2 minutes per side. Remove and let drain on a paper towel and repeat with remaining batches.

Add coconut to a small saucepan over medium-low heat, tossing and stirring with a wooden spoon for 4-5 minutes until toasted. Set aside.

TO assemble lettuce wraps, add shrimp with a sprinkle of toasted coconut and a drizzle of sweet chile sauce. Add salsa on top!

Combine all ingredients together in a bowl and toss well. You can make this the night before, a few hours before or immediately before. It keeps in the fridge (in a sealed container) for 2-3 days.