In a shallow bowl, combine sweetened shredded coconut and panko breadcrumbs. In another bowl, place all-purpose flour, and in a third bowl, whisk together large eggs with salt and black pepper.

Dredge each large shrimp in the flour, then dip into the egg mixture, followed by the coconut-panko blend, pressing gently to adhere.

Heat about 1 inch of vegetable oil in a skillet over medium-high heat until it reaches 350°F.

Carefully add shrimp to the hot oil, frying for 2-3 minutes per side until golden brown.

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