To make the sweet chili sauce, in a blender or NutriBullet container combine the medjool dates, ginger, garlic, vinegar, water and Fresno chili pepper and blend until smooth. Pour into a sauce pan on medium heat and leave to simmer for 5 minutes until it begins to thicken. Once it has thickened remove from the heat and allow to cool.
Toss the shrimp with the coconut flour, ensuring that they are all coated on both sides.
In a bowl whisk together the two eggs. Add the shredded coconut to a plate along with the chili powder, salt and pepper and stir to mix. Working in batches, dip the shrimp into the bowl of egg and then place the shrimp on the plate and spoon the shredded coconut overtop. Press down on the shrimp to ensure the coating sticks on all sides.
In a non stick skillet on medium high heat, melt the coconut oil. Once hot, work in batches to cook the shrimp for 3 minutes per side until golden in colour. If the skillet begins to smoke, clean out any excess coconut in between cooking batches.
Serve the cooked shrimp with the sweet chili sauce on the side for dipping. Garnish with optional chopped scallions if desired.