Preheat oil in a deep skillet over medium-high heat.

Set up a breading station: place flour, beaten eggs, and coconut-panko mixture in separate shallow dishes.

Coat each shrimp first in flour, then dip in eggs, and finally dredge in coconut-panko mixture.

Fry the breaded shrimp in the hot oil until golden brown and cooked through, about 2-3 minutes per side.

Remove shrimp with a slotted spoon and drain on paper towels.

Serve hot with your favorite dipping sauce.