In a shallow dish, whisk together egg and seasonings (salt through crushed red pepper flakes). In another shallow dish, combine almond flour/meal and coconut.
Working with a few shrimp at a time, dredge first in egg mixture and then in almond flour/meal mixture; set aside for 5 to 10 minutes.
Melt the coconut oil in a large skillet over medium-high heat. Add shrimp; cook for 3 to 4 minutes per side or until golden brown on the outside and opaque on the inside.