Preheat oven to 400 degrees F. In a medium bowl, whisk together 2 eggs and salt.

In a separate bowl, fold shredded coconut and coconut flour. Dry shrimp with a paper towel.

Roll shrimp into egg and transfer to coconut mixture bowl. Cover and gently press coconut into the shrimp. Place shrimp on a baking sheet. Repeat until all shrimp have been coated. Note: leave space between shrimp so they will crisp and cook more evenly.

Bake for 12 to 14 minutes, turning once at the midway point. Serve.