Pat the large peeled and deveined shrimp dry with paper towels. Set aside.

Set up three bowls: one with cornstarch, salt, and optional pepper; one with beaten eggs; one with coconut flakes and salt.

Coat each shrimp in cornstarch, then dip in eggs, and finally roll in the coconut mixture. Set on a plate.

Heat oil in a deep skillet over medium-high heat until shimmering.

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

Use a slotted spoon to transfer fried shrimp to paper towels to drain excess oil.

Serve immediately, optionally with a zesty dipping sauce.