Clean and wash shrimp then set them aside.
In a large bowl, combine Panko bread crumbs and shredded coconut then set aside.
In a medium bowl, add the flour and salt. Stir to combine then set it aside.
In a medium bowl, add the eggs and beat then set them aside.
Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut panko mixture, pressing it as needed to coat evenly. Set battered shrimp on a baking sheet as you continue the battering process.
Freeze battered shrimp on the baking sheet for 30 minutes Prepare the dipping sauce, if desired, while the shrimp are chilling in the freezer.
In a large skillet or Dutch oven heat oil to approximately 325-350 °F over medium-high heat. Oil should be about 1-1 ½ inches deep.
Working in batches (approximately 6 to 8 at a time), add the shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes per side. Avoid adding too many shrimp and overcrowding the pan. Remove the shrimp using a slotted spoon or spider skimmer and transfer them to a paper towel-lined plate to drain excess oil.