Step 1: Add eggs to a medium bowl and whisk together then set aside.

Step 2: Add coconut flour (or all-purpose flour), paprika and salt and pepper to another medium bowl, mix together then set aside.

Step 3: Add panko crumbs and shredded coconut to another medium bowl, mix together then set aside. 

Step 4: Pick thawed shrimp up by the tail, dip and cover the shrimp in flour mixture, then dip in egg mixture and then cover the shrimp in coconut panko mixture. Repeat this process until all shrimp have been covered.

Step 5: Heat an electric wok to medium heat and add avocado oil OR place a medium frying pan with a good depth over medium heat and add avocado oil.

Step 6: Test the oil to see if it is hot enough by placing a wooden spoon into the oil. If there are no bubbles that start dispersing around the spoon wait a couple more minutes and test again.

Step 7: Gently place coated shrimp into the pan and cook for 4-5 minutes until the coating starts to brown and the shrimp tail turns pink.

*NOTE: Time will depend on the heat and size of the shrimp.

Step 8: Move cooked shrimp from the pan to a paper towel-lined plate to soak up excess oil and sprinkle with salt.

Step 9: Make the dipping sauce - Place a medium saucepan over medium heat and add Worthy's Earl Grey Lavender Peach Jam and red pepper flakes.

Step 10: Stir sauce until evenly heated and smooth.

Step 11: Place sauce into a dipping dish and serve with shrimp.

Step 12: Enjoy!