In a bowl, mix in unsweetened coconut, coconut flour and powdered monk fruit sweetener.
In another bowl, crack and mix eggs.
Grab each shrimp and dip into the egg, then into the coconut mixture. Continue with the rest of the shrimp. Place coated shrimp on plate.
In a large pan, on medium heat, melt coconut oil and cook shrimp for 1 minute and 20 seconds on each side, or until golden brown.
For the avocado coconut sauce: in a food processor, process avocado, coconut milk, cilantro, sea salt, and lime juice. Taste and add more of any ingredient to taste.
