Set up a breading station using three bowls. In one bowl add the flour, salt, and pepper. In the second bowl whisk two eggs. And in the third bow mix the shredded coconut with the panko breadcrumbs.

Pat your shrimp completely dry, then dredge in flour (shaking any excess flour off), then dip in the whisked eggs, then coat in the coconut/panko mixture. Repeat this process until all the shrimp are breaded

Heat a large skillet over medium-high heat and drizzle with high-heat oil. Just enough until the oil is about 1/8 inch deep. Once hot, shallow fry the shrimp in batches for 2-3 minutes per side, or until crispy. Make sure the heat isn't too high or the sugars from the coconut will burn.

Once done, immediately season with salt and chopped parsley. Serve with Sweet Calabrian Chili Sauce