1-First, prepare three medium bowls as outlined: one with the flour, salt, and pepper mixed; a second with the beaten eggs; and a third with the Panko breadcrumbs combined with shredded coconut. This setup makes dipping easy and mess-free. Dip each shrimp first into the flour mixture, then into the beaten eggs, and finally coat thoroughly with the coconut and Panko mixture, pressing gently to make it stick.

2-Next, heat the oil in a skillet over medium heat, using enough to cover the bottom about 3 to 4 tablespoons. Fry the shrimp in batches to avoid crowding, cooking for 2 to 3 minutes per side until they turn golden brown and crispy. Once done, drain them on paper towels and sprinkle with chopped cilantro if you like.

3-For the dipping sauce, simply mix the Thai chili sauce and jam together and serve it alongside. If you’re baking for a healthier option, preheat your oven to 400°F and follow similar steps but bake for about 10-12 minutes. Remember, this crispy coconut shrimp with golden coating tastes best fresh, so enjoy it right away.