Pat the shrimp dry (make sure it is very dry so the coating sticks).  Place the coconut flour in a bowl, the beaten eggs in second bowl, and the shredded coconut in a third bowl.  Line them up in this order: coconut flour, eggs, shredded coconut.  Dip the shrimp in the flour, shake off excess, then in the egg, then the shredded coconut.  Set on a plate while you finish preparing the rest of the shrimp.  Heat the coconut oil in a skillet over medium high heat.  Add the shrimp (what you can fit – you will have to work in batches).  Cook until tails start to turn pink, then flip.  Cook until cooked through and golden brown.  Serve with orange marmalade.