Step 1

Thaw your shrimp if frozen and pat dry with paper towels. Set aside three small-medium bowls.

Step 2

In the first bowl, mix together flour, salt and pepper.

Step 3

In the second bowl, beat the eggs.

Step 4

In the third bowl, mix together coconut and Panko bread crumbs.

Step 5

Holding shrimp by the tail, dredge in the flour mixture, shake off excess and dip into beaten egg. Then dredge thoroughly in the coconut mixture to coat.

Step 6

Place the coated shrimp on a baking sheet and chill for 20-30 minutes.

Step 7

In a medium saucepan or deep fryer, add 2-3 inches of oil and heat to 375°F.

Step 8

Fry shrimp in batches of 2-3 for about 2 minutes until golden. Remove with a slotted spoon and place on a wire cooling rack.

Step 9

Serve with your Thai sweet chili sauce and enjoy!