Prep the shrimp. Pat shrimp very dry with paper towels. Moisture is the enemy of crispiness, so don’t skip this step.

Set up your dredging station. In one shallow bowl, combine flour, cornstarch, half the salt, and half the pepper. In a second bowl, beat the eggs. In a third bowl, mix panko, shredded coconut, garlic powder, onion powder, paprika, cayenne (if using), and the remaining salt and pepper.

Coat the shrimp. Work in batches. Dredge each shrimp in the flour mixture, shake off excess, dip in egg, then press firmly into the coconut-panko mixture so it adheres on all sides.

Choose your cooking method. Pan-fry: Heat 1/4 inch of oil in a large skillet over medium-high heat. When hot, add shrimp in a single layer without crowding. Cook 2–3 minutes per side until golden and cooked through. Transfer to a rack or paper towels.

Air fry: Preheat to 385°F (195°C). Lightly spray the basket. Arrange shrimp in a single layer, spray tops lightly with oil, and air fry 6–8 minutes, flipping halfway, until crisp and opaque.

Bake: Preheat oven to 425°F (220°C). Place shrimp on a wire rack set over a baking sheet. Lightly brush or spray with oil. Bake 10–12 minutes, flipping once, until golden.

Finish and serve. Squeeze fresh lime over the hot shrimp. Sprinkle with chopped herbs if you like. Serve right away with your favorite dipping sauces.