Carefully rinse the shrimp under cold running water.
Heat up the coconut oil in a large skillet until fully heated.
Put the flour into a bowl and season with basil, salt and pepper.
Roll each piece of shrimp in the almond flour until fully coated. Shake off any extra flour from each piece.
Fry in batches until they are golden brown or about 3 minutes. Put on paper towels when finished.
Serves best warm and with Harlan's Garlic Mayo.