Preheat the oven to 180c
Line a baking tray with parchment paper and set aside.
Pour the coconut and almond meal onto the parchment paper, mix them together creating an even layer where possible.
Toast the coconut-almond mixture for 3-4 minutes, until golden brown.
Once toasted mix again so the darken coconut parts are evenly mixed with the lighter almond meal.
Re-use the same parchment paper for the shrimp but brush the paper with some of the melted coconut oil (don't worry if it turns solid, it will melt in the oven)
Place the shrimp, the tapioca starch, eggs (cracked), and coating in separate bowls side by side in that order.
Mix the seasoning together then evenly distribute, adding an even portion to the shrimp, use your hands to work the rub into the shrimp. Then add an even portion to the tapioca starch and to the bowl with the coating (breading)
Add the himalayan pink salt to the bowl with the coating.
One by one, dredge each shrimp in tapioca starch, then dip into the egg and then finally roll in the breading (coconut mixture).
Place the dredged shrimp onto the baking tray with a gap in between each shrimp.
Bake in the oven for 8-10 minutes until the shrimp are pink and the exterior slightly more golden in colour.
Serve with dipping of your choice or with oven baked fries.