Peel and devein the shrimp. Leave the tails on larger shrimp.

Place the flour, coconut milk, and coconut shreds into 3 separate bowls. Whisk the coconut milk so that it's fully blended.

First, coat each shrimp with the gluten free flour and lightly tap off the excess flour.

Next, dip them in the coconut milk. Allow the excess batter to drip off.

Finally, toss the shrimp with the shredded coconut and place on a plate.

Repeat this with all of the remaining shrimp, and then place the plate in the refrigerator for 1-2 hours to chill.

Prepare your deep fryer and preheat to 350°F.

Place the shrimp in the deep fryer basket with a little space between each one.

Fry for several minutes, watching closely, until golden brown.

Remove the shrimp and transfer to a paper towel lined plate to cool.

Add oil to a deep skillet until it is about ¼-inch high.

Add the shrimp and cook on the first side until golden brown, about 3-5 minutes.

Flip the shrimp half way through and continue cooking another 2-3 minutes until golden brown and cooked through.

Remove the shrimp and transfer to a paper towel lined plate to cool.

Coat the air fryer basket with a little oil to help prevent the shrimp from sticking.

Place the shrimp in the air fryer basket with space between each one so that the air can circulate around them better.

Air fry at 350°F for 15 minutes, flipping half way.

Remove and let cool.