Combine all of the ingredients for the Pina Colada Dipping sauce in a small bowl. Mix well, then store in the refrigerator until ready to use.
For the Shrimp:
Beat the eggs in a shallow bowl, then combine the Coconut flour, coconut flakes, crushed pork rinds, salt, and pepper in a separate shallow bowl.
One at a time, dip the shrimp into the beaten eggs, then into the coconut flour mixture. Set them aside on a clean plate or place them on the basket of your air fryer.
For Air Frying:
Place prepared shrimp in a single layer on the basket of your air fryer. Spritz the shrimp with oil and cook at 360° F for 8-10 minutes flipping halfway through.
For Pan Frying:
Add lard or avocado oil to a heavy bottomed skillet to about ¼ inch deep. Heat over Medium High.
Once the oil is hot, carefully and slowly add the shrimp to the pan in a single layer. Cook for about 3-4 minutes on each side or until the shrimp is golden brown and crispy.
Remove from the skillet and place on a paper towel lined plate until ready to eat.
Notes
Nutrition info for ¼th of the Shrimp Only: 340 calories, 16g fat, 9g carbs, 4g fiber, 25g proteinNutrition info for ¼th of the Pina Colada Dipping Sauce only: 90 calories, 15g fat, 2g carbs, 1g fiber, 6g proteinThis information is only an estimate and DOES NOT include the oil used for frying