Mix the coconut flour, corn starch, salt, water, and eggs in a bowl with a fork until blended together. Dip the shrimp in the batter and then roll in the shredded coconut. Heat the coconut oil and palm oil in a
skillet at about 375 degrees. Fry the shrimp until golden brown - about 1 minute per side. Drain on
paper towels before serving. Note: If you don't want the taste that the Virgin Palm Oil
imparts, use organic
Palm Shortening instead.