1 cup shredded coconut sweetened or unsweetened will be fine
peanut oil or vegetable oil for frying
Preheat the frying oil, to 365 degrees, either in a deep fryer or heavy bottomed pot with a candy thermometer.
Pat the shrimp dry with paper towels and season with salt and pepper.
Set up the dredge bowls as follows: 1st bowl is for flour, 2nd is for the beaten eggs, and the 3rd one is for the panko and coconut mixed together. coat the shrimp, a few at a time, first into the eggs, then the flour, then the panko coconut mix.
Check the oil temperature and fry in batches about 1-2 minutes per side. They shrimp should be in a single layer on the basket with plenty of room between them. If using a deep fryer, there is no need to turn them, and they will be done in about 2-3 minutes. Remove to a paper towel lined plate to drain.