Step 1

Begin by butterflying the shrimp: using a small sharp knife, cut along the back of each shrimp (where the vein was), but don't cut all the way through. Open the shrimp up so they lay flat.

Step 2

Season the shrimp with salt and pepper.

Step 3

Set up three shallow bowls. In the first, place the flour. In the second, the beaten eggs. In the third, mix together the Panko breadcrumbs and shredded coconut.

Step 4

Dredge each shrimp in the flour, shaking off any excess. Then dip it into the egg, and finally press it into the breadcrumb-coconut mixture, making sure to coat both sides well.

Step 5

Heat about 2 inches of vegetable oil in a deep skillet over medium heat. Once the oil is hot (about 350°F/175°C), add the shrimp in batches, being careful not to overcrowd the pan.

Step 6

Fry the shrimp for 2-3 minutes on each side, or until they are golden brown and crispy.

Step 7

Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain any excess oil.

Step 8

Serve the Fried Butterflied Coconut Shrimp hot, with your favorite dipping sauce. Enjoy!