Rinse the large shrimp under cold water and pat them dry thoroughly with paper towels.

In a shallow bowl, combine all-purpose flour with salt and black pepper. In another bowl, beat the eggs until smooth. In a third bowl, blend shredded sweetened coconut with panko breadcrumbs.

Pour enough vegetable oil into a deep skillet to reach about an inch deep. Heat it over medium heat and check the temperature until it reaches 350°F (175°C).

Dredge each shrimp in the seasoned flour, dip into the beaten eggs, and then coat with the coconut-panko mixture, pressing gently.

Carefully fry the breaded shrimp in batches for about 2-3 minutes per side until golden brown.

Remove the shrimp from the oil and place on a plate lined with paper towels to drain. Serve warm with dipping sauce.