Heat oil in a large skillet over medium-high heat.
In a small bowl, mix the salt and coconut flour.
Assemble a line of three shallow plates: one with the flour mixture, another with the eggs and the third with the unsweetened shredded coconut.
In the bowl with the eggs, beat eggs until homogeneous.
Dip the shrimp in the flour mixture, then in the egg mixture, and then finally in the shredded coconut mixture.
Place shrimp in hot oil and cook for 1-2 minutes on each side, or until crispy.
