Prep the shrimp. Pat shrimp very dry with paper towels. Moisture is the enemy of crispiness, so take a minute here.

Set up your stations. In one shallow bowl, whisk the eggs. In a second, mix almond flour and coconut flour. In a third, combine shredded coconut, garlic powder, onion powder, paprika, salt, pepper, and sweetener if using.

Coat the shrimp. Working one at a time, dredge shrimp in the flour mixture, dip in egg, then press into the coconut mixture to coat both sides. Place on a plate or baking sheet. Let them rest 5 minutes so the coating sets.

Choose your cooking method.

Heat a large skillet over medium to medium-high heat. Add enough avocado or coconut oil to lightly cover the bottom.

When the oil shimmers, add shrimp in a single layer without crowding. Cook 2–3 minutes per side until deep golden and shrimp are opaque. Adjust heat as needed to prevent burning.

Transfer to a wire rack or paper towels. Sprinkle with a pinch of salt. Repeat with remaining shrimp, adding oil as needed.

Preheat air fryer to 390–400°F (200°C). Lightly spray the basket with avocado oil.

Arrange shrimp in a single layer. Lightly mist the tops with oil.

Air fry 6–8 minutes, flipping halfway, until golden and cooked through. Work in batches for best results.

Preheat oven to 425°F (220°C). Place a wire rack over a sheet pan and spray with oil.

Arrange shrimp on the rack, mist with oil, and bake 10–12 minutes, turning once, until crisp and opaque.

Serve. Squeeze lime over the hot shrimp and pair with your favorite keto-friendly dipping sauce.