• De-vain and shell ½ pound raw shrimp.
  ½ pound raw shrimp
• In bowl, scramble 2 eggs with 1 tablespoon water.
  2 eggs, 1 tablespoon water
• Use three seperate bowls, set up breading station. Fill the first with ½ cup coconut flour. Fill the second with egg wash. Fill the third with ½ cup pork rind crumbs and ½ cup shredded coconut.
  ½ cup coconut flour, ½ cup pork rind crumbs, ½ cup shredded coconut
• Dredge shrimp in coconut flour, then egg, then pork rind mixture. Press to coat.
  2 eggs, ½ cup coconut flour, ½ cup pork rind crumbs
• In deep pan, heat 3 cups coconut oil to 350 degrees F / 177 degrees C.
  3 cups coconut oil
• Fry shrimp for 2 to 3 minutes, until golden. Remove and drain on paper towels. Sprinkle 1 teaspoon salt over shrimp while hot.
  1 teaspoon salt

Dipping sauce (optional)

• In bowl, mix ½ cup sour cream, ½ cup cup avocado mayo, and 2 tablespoons sriracha chili sauce until smooth.
  ½ cup sour cream, ½ cup cup avocado mayo, 2 tablespoons sriracha chili sauce
• Serve with ship and enjoy.