1-First, prepare your shrimp by peeling and deveining them thoroughly. Pat them dry with a paper towel to help the coating stick well, which is a tip that makes all the difference in achieving that perfect crunch.

2-Next, set up three bowls for dredging: one with the flour mixed with salt and pepper, one with the beaten eggs, and one combining the Panko bread crumbs and shredded coconut. This setup keeps things organized and fun, much like preparing for a backyard grill session.

3-Then, dip each shrimp into the flour mixture, shaking off any excess. Follow that by dipping it into the eggs, letting the extra drip off, and finally coat it firmly in the coconut-Panko mix. Press gently to make sure it sticks, and place the coated shrimp on a plate.

4-Heat 3-4 tablespoons of oil in a large skillet over medium heat. Fry the shrimp in batches for about 2 minutes per side until they’re golden brown and cooked through. For a lighter option, you can bake them at 400°F for 10-12 minutes, flipping halfway.

5-Once done, transfer the shrimp to paper towels to drain excess oil. If you’re using the optional cilantro, sprinkle it on top. Mix the dipping sauce by combining the Thai chili sauce with the jam, and serve everything warm. For more shrimp ideas, check out our baked shrimp scampi recipe for another easy variation.