Coconut Shrimp

1. In a shallow bowl, whisk 2 of the eggs.
2. Pour the coconut flour into another shallow bowl.
3. Finally, place the coconut flakes on a plate.
4. Take a shrimp (peeled, washed, and patted dry), dip it first in the coconut flour to coat, then in the whisked egg, and finally coat thoroughly with the coconut flakes. Lay it on a plate and repeat the process for all remaining shrimp. Sprinkle with sea salt if desired.

Air Fryer Version:

1. Preheat your air fryer to 365F.
2. Bake the shrimp in the air fryer for 7 minutes per batch. For 1 pound of shrimp, you'll likely need to do two batches, taking approximately 15 minutes total to cook them all.

Oven Version:

1. Line a sheet pan with parchment paper.
2. Preheat oven to 375F.
3. Bake the shrimp for 7-8 minutes, then flip them over and bake for another 7-8 minutes.

Regardless of the cooking method, you want the shrimp to fluff up and turn pink. Serve with cocktail sauce or as part of a salad (e.g., with avocado, tomatoes, and carrots).