Begin by cleaning and deveining your shrimp, making sure to remove the shells. Pat each shrimp dry with paper towels.

Prepare three shallow bowls: one with seasoned flour, one with beaten eggs, and one with coconut flakes.

Dredge shrimp in the flour, dip into the egg, and roll in coconut flakes until well coated.

Heat oil in a deep pan over medium-high heat until it shimmers.

Fry the coated shrimp in small batches for 2-3 minutes on each side until golden and opaque.

Remove shrimp with a slotted spoon and drain on paper towels before serving.