Add eggs to one mixing bowl and whisk. Set aside. Mix coconut flour and paprika with salt and pepper to taste to another bowl. Set aside. Mix panko crumbs and shredded coconut to another bowl. Set aside.
Pick thawed shrimp up by the tail, dip and cover the shrimp in flour mixture, then dip in egg mixture and then in coconut panko mixture.
Heat up electric wok or frying pan with a good depth of avocado oil for 2-3 minutes. Gently place coconut shrimp to pan and let cook for about 4-5 minutes until starting to brown and shrimp tail turns pink. Time depends on heat and size of shrimp. Move cooked shrimp to a paper towel lined plate to soak up excess oil and sprinkle with salt.
In saucepan heat up Earl Grey Lavender Peach Jam and red pepper flakes; stirring until just heated and smooth. Dip shrimp and enjoy!