Start by ensuring your shrimp are ready for the recipe. Peel and devein the shrimp if not already done, then rinse them under cold water. Pat them dry with paper towels until they’re moisture-free.

Create an efficient breading station using three shallow dishes: Mix together the all-purpose flour, salt, garlic powder, black pepper, and cayenne pepper in the first dish. Beat the eggs in the second dish. Combine the panko breadcrumbs and coconut flakes in the third dish.

Dredge the shrimp by coating it in the flour mixture, shaking off excess, then dip it into the beaten eggs, and finally roll it into the panko-coconut mixture, ensuring the coating sticks well.

In a deep skillet, pour enough oil to submerge the shrimp about halfway and heat over medium-high heat until it reaches approximately 350°F (175°C).

Carefully place the breaded shrimp into the hot oil in batches, frying each side for 2-3 minutes until golden brown. Remove them using a slotted spoon and let them drain on paper towels.

Serve your deliciously golden Chinese Coconut Shrimp hot, paired with your favorite dipping sauce for an extra burst of flavor.