Start by placing the deveined jumbo shrimp in a large Ziploc bag. Add all-purpose flour, seafood seasoning, salt, and black pepper. Seal the bag and shake it vigorously until each shrimp is well coated.

In a shallow bowl, whisk together the large eggs and coconut milk until smooth. Set it aside.

In another bowl, combine sweetened flaked coconut with panko breadcrumbs. Stir well to ensure an even mix.

Take each floured shrimp and dip it into the egg wash, allowing any excess to drip off before dredging in the coconut-panko mixture.

Arrange the coated shrimp on a wax paper-lined pan and place them in the freezer for about 20 minutes.

In a heavy Dutch oven, heat the peanut or vegetable oil to 350°F. Carefully add the frozen shrimp, frying for about 2 minutes per side.

Once cooked, use a slotted spoon to transfer each Coconut Shrimp to a paper towel-lined plate to soak up any excess oil.

Enjoy your Coconut Shrimp immediately while they're still hot and crispy, ideally paired with a sweet chili dipping sauce.