Preparation:

Step 1: Start by preparing the shrimp. Peel and devein them if they aren’t prepped already. Pat them dry using paper towels to remove any moisture, which helps the coating stick better.

Step 2: In a medium-sized mixing bowl, combine the dry ingredients—flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Whisk them together to evenly distribute the spices throughout the flour mixture.

Step 3: In another bowl, beat the eggs until fully mixed. Set up a breading station by placing the flour mixture in one bowl, the beaten eggs in another, and the breadcrumbs in a third bowl. If you want to add a tropical flair to your shrimp, mix in the shredded coconut with the breadcrumbs for a slightly sweet and crispy finish.

Step 4: Dredge each shrimp into the flour mixture, making sure it’s well-coated. Shake off the excess flour, then dip the shrimp into the beaten eggs, coating both sides.

Step 5: Next, roll the egg-coated shrimp into the breadcrumbs (and coconut, if using). Press lightly to make sure the breadcrumbs adhere well to the shrimp. Repeat this process for each shrimp, placing them on a tray once coated.

Step 6: Heat vegetable oil in a deep skillet or fryer to about 350°F (175°C). If you’re using a skillet, ensure the oil is deep enough to submerge at least half the shrimp. Once the oil is hot, gently place the shrimp into the skillet in small batches, avoiding overcrowding. Fry the shrimp for about 2-3 minutes on each side until golden brown and crispy.

Step 7: Use a slotted spoon or tongs to transfer the shrimp to a paper towel-lined plate to drain excess oil. Repeat the frying process for all the shrimp.