Preheat oven to 425 degrees.

In a shallow dish combine coconut flakes, almond flour, coconut flour, garlic powder, salt, and pepper.

In a separate bowl whisk together the eggs.

Dip shrimp in the egg mixture and then dredge in the coconut mixture.

In a large skillet heat coconut oil over medium heat.

Add shrimp and cook until golden brown on both sides, about 2 minutes per side.

Place shrimp on a parchment lined baking sheet and bake for 8-10 minutes or until shrimp are cooked through.

Serve immediately.