Be sure that shrimp are thawed completely. Rinse in a sieve and allow to drain.

In a large shallow bowl, whisk together the flour, garlic powder, salt and pepper.

In a second shallow bowl, whisk or froth egg whites until foamy.

In a third bowl, toss together the Panko bread crumbs and coconut.

Dip each shrimp into the flour mixture to coat, then dip into the frothy egg whites, then coat with the Panko/coconut mixture. Place dredged shrimp in a single layer on a sheet pan.

Meanwhile, fill a dutch oven or heavy stock pot with 3-4 inches of oil. Heat until the oil reaches 375°F (this will take 10-15 minutes).

Carefully drop several coated shrimp at a time into the hot oil and fry until golden brown and crispy (about 1-2 minutes). Turn the shrimp over in the oil a couple times to ensure even cooking.

Place cooked shrimp on a few layers of paper towel to soak up excess oil.