In a separate bowl, combine shredded coconut and coconut flour.
Salt both sides of shrimp well.
Dip the shrimp into the egg and then into the coconut. Coat the shrimp well with the coconut. Place the coated shrimp on a baking sheet.
Spoon enough coconut oil into a large skillet to coat the surface of the pan with a thin layer. Pan fry the shrimp until golden brown on both sides. Depending on the size of your pan, you will likely need to do 2-3 batches. Clean out the leftover coconut pieces in the skillet in between batches, so that it does not burn.
Drain the cooked shrimp on paper towels.
Nutritional Analysis Per Serving: Protein: 28g, Net Carbs: 7g, Fat: 40g