Set up a breading station: In the first bowl add the flour, in the second crack open the eggs and whisk well with 1 T. water. In the third bowl mix the coconut & bread crumbs. (arrange in that order - flour, egg, then coconut mixture)
Season the shrimp with salt and pepper
Bread the shrimp: Working in batches, first coat in flour and shake off any excess flour, then dip in the egg mixture, then coat in the coconut/breadcrumb mixture. Lay aside on a plate or pan.
Repeat step 2 until all the shrimp are breaded. Discard any leftover breading mixture.
On the stovetop, heat a medium-large saute pan on medium heat with the oil until hot, about 2-3 minutes. The oil should generously coat the bottom of the pan. Add more oil if needed.
While the oil is heating get a plate ready with some paper towels for when the shrimp is done cooking. (This will absorb any excess oil so the shrimp doesn’t get soggy).
Cook the shrimp in batches and don’t overcrowd the pan. Cook for about 2 minutes on each side. If it starts to brown to quickly then lower the heat so it doesn’t burn and the shrimp cooks through.
Remove the first batch and drain on the paper towels.
Continue until all the shrimp is cooked. If there are a lot of burned bits in the pan you can switch out the oil in between batches if desired. Just repeat step 4.
Enjoy it with the Sweet chili sauce below!