Preheat oven to 425°F.
Combine almond flour with salt, paprika, onion powder, garlic powder and pepper. Use a fork to break up any large clumps.
Working with one shrimp at a time dip shrimp into the flour mixture until coated followed by the beaten eggs and then back into the flour mix.
Lastly dip the shrimp into the sweetened coconut, using your hands to make sure it sticks.
On a parchment lined baking sheet, arrange prepared shrimp and bake on a center rack for 12 minutes.
Serve immediately along with honey chili sauce. Enjoy!