Beat the egg, arrowroot starch and salt together in a small bowl until well mixed.
In another small bowl, mix together the coconut flour and shredded coconut.
Add the shrimp to the egg mixture and toss to coat. Set aside.
Heat about 1 inch of oil in a frying pan on medium high heat.
Dip the shrimp now in the coconut flour mixture, make sure it is well coated. Repeat for all the shrimp.
Fry the shrimp in the hot oil until golden brown, about 2-3 minutes. Turn as necessary. When done set aside on a paper towel covered plate.
Best when eaten fresh with roasted cashew pepper dipping sauce.