Prepare 3 separate bowls. The first bowl will contain ⅓ cup of almond flour and ½ tsp of sea salt. The second bowl will contain 2 large eggs, beaten. The third bowl will have 1 cup of unsweetened shredded coconut and ½ cup of almond flour.
Next, take one shrimp and dip it into the first bowl, the almond flour and sea salt mixture, to give it some flavor. Next, you'll dip the shrimp into the second bowl, the egg mixture. Let the egg mixture drip a little bit off of the shrimp to remove any excess egg from the shrimp before putting it into the third bowl. From there, you'll put the shrimp in the third bowl, the shredded coconut and almond flour mixture.
Once you've got your coconut crusted shrimp, lay it on a plate. Continue the dipping steps above for each of the shrimps you have until each has been crusted. Make sure that you continue to put each finished shrimp on the plate until you have completed the dipping for all of them.
From there, you'll "fry" the shrimp in a pan with coconut oil. Place each shrimp into the pan with some coconut oil. It's best to start with a little bit of oil and then increase it if the pan needs more. Let the shrimp sizzle for 2-3 minutes on each side. After that, place the shrimp on a paper towel to let some of the oil drip off.
Meanwhile, begin making the mango chili sauce. Blend the mango, lime, chili sauce and toasted sesame oil in a blender.
Finally, platter the shrimp with the dipping sauce on the side.