Start by gathering all the ingredients together.

Mix the flour mixture ( corn starch, coconut flour, salt, and pepper) in a shallow dish and coat the shrimp. Shake off any excess flour and set the shrimp aside. Coating shrimp with cornstarch and coconut flour before frying gives them a crispy, crunchy texture and a delicious coconut flavor.

Heat the oil in a large skillet over medium high heat. Add the shrimp to the hot oil of the skillet, being careful not to overcrowd the pan. Fry the shrimp until golden brown and crispy, occasionally turning, about 1-2 minutes per side. Once done, remove the shrimp from the skillet with a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil.

In a medium sauce pan, whisk together coconut milk, coconut cream, mayo, cornstarch, and coconut sugar until well combined. Heat the liquid mixture in medium heat until it reaches your desired consistency, and stir often.

Add shrimp to the pan and toss until evenly coated in sauce mixture. Fold in the shredded coconut and turn off the heat immediately.

Serve the coconut shrimp with steamed white rice, and enjoy!