In a large skillet, heat the coconut oil until hot enough to fry.
Wash, de-vein and peel shrimp (leave tails on) or you can buy them this way.
Beat the eggs with about a teaspoon of water and the garlic powder, salt and pepper until smooth.
Mix the shredded coconut and almond flour.
Dip each shrimp into the egg and then into the almond flour/coconut until well coated and quickly place into pan of oil.
Cook approximately 3 minutes per side and don’t touch at all between flipping them.
When done, remove and sprinkle with salt.
Optional Sauce: I use fresh pineapple, the cream from the top of the coconut milk and a little honey to make a pina colada dipping sauce (favorite) OR Blend fresh mango with a splash of vinegar and some olive oil for a mango sauce (pictured).
Recipe by Wellness Mama® at https://wellnessmama.com/5189/coconut-shrimp/