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Coconut Shrimp 1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 large eggs, beaten 3/4 cup Panko bread crumbs 1 cup sweetened shredded coconut 1 pound raw large shrimp, peeled and deveined with tails attached vegetable oil or coconut oil Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches. Do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Dipping Sauce: 2 parts Coconut Cream to 1 part crushed pineapple mixed together.