Pat the shrimp dry with paper towels; this helps the coating stick better. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of shredded coconut and Panko breadcrumbs.

Dredge each shrimp in flour, shaking off any excess. Dip the floured shrimp into the beaten eggs, ensuring it is fully coated, then roll it in the coconut-Panko mixture, pressing gently to adhere.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully place the coated shrimp into the hot oil, frying in batches to avoid overcrowding.

Fry each shrimp for 2-3 minutes per side, or until golden brown and cooked through. Remove the shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.