On a small plate, sprinkle the surface with about ¼ cup (for 4 servings) of the cassava flour.
In a small bowl, pour the coconut milk.
In a shallow or wide bowl, combine the remaining cassava flour, desiccated coconut, and salt. Mix well.
Dredge the shrimp in this order: cassava, milk, then coconut mixture.
Place on a greased baking sheet and bake in the oven for 10-12 minutes, or until golden brown. (You may want to broil them for a couple of minutes at the end.)
In a medium-sized bowl, combine all the salsa ingredients and mix well.
Serve the shrimp and salsa alone or on top of your favorite taco ingredients and AIP tortillas.