If you love Bang Bang Shrimp then you'll love this better-for-you version of Sweet & Spicy Buttermilk Shrimp. They aren't deep-fried like at the restaurant and are topped with a homemade sauce without the unwanted ingredients. They make the perfect appetizer to hold you over till dinner.
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.
To make the sauce, whisk together the sour cream, vinegar, honey, soy sauce, Tabasco, and garlic in a large bowl.
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).
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!)
Toss the shrimp in the bowl with the sauce until coated, top with green onions (if desired), and serve.