• If shrimp has peel on, remove it. Season with a little salt and pepper, tossing to coat.
• Arrange remaining ingredients into 3 bowls:
• Bowl 1: Mix the coconut flour, garlic powder, salt, smoked paprika, and pepper.
• Bowl 2: Whisk the eggs.
• Bowl 3: Mix the coconut and sugar substitute.
• Line a large baking sheet with parchment paper, set aside - but within reach.
• Dredge shrimp in coconut flour, shaking off any excess mixture. Dip immediately into the eggs, again shaking off any excess egg before rolling shrimp in the sweetened coconut mixture.
• Place prepared shrimp on a baking sheet, repeat battering steps with remaining shrimp.
• Cook according to preference:

Air Frying:

• Heat air fryer to 380 F.
• Working in batches, spray basket with cooking spray and arrange shrimp in the basket, allowing room for air flow between each. Spray the shrimp with cooking oil, and air fry for about 8 minutes, rotating / flipping each shrimp at the halfway point.

Deep Frying:

• Heat your oil to 350F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
• Carefully transfer chilled shrimp to the preheated oil, cooking in batches.
• Fry for 1-2 minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried shrimp to paper towels.

Baking:

• Heat oven to 400 F, spray shrimp with a bit of cooking spray.
• Bake shrimp for 8 minutes. Flip each, spray again, and bake for another minutes or so, until shrimp is golden brown and cooked all the way through.