4. Take each shrimp, dip it into the egg mixture to coat it completely, then allow any excess to drip off. Toss the egg covered shrimp into the coconut and breadcrumb mixture to coat. Press the mixture into the shrimp, gently so that it adheres. Set aside.
5. Once your oil has hit 375˚ degrees, fry up to 5 pieces at a time until golden brown, about 2 to 5 minutes. Remove from oil and drain on a paper towel. Sprinkle a little salt while the shrimp are still piping hot.
