Clean the shrimps; peel, deveined, and leave the tails on.
Slightly put a knife through the shrimp (one side) to open it like a butterfly (or flat). Set aside.
In a small bowl, add a 1/2 cup of flour season with salt and pepper. Set aside.
In a medium-size bowl, whisk paprika, baking powder, salt, and pepper.
Add water and combine.
Add an egg and whisk together, set aside.
In another bowl, add the shredded coconut and breadcrumbs. Mix to combine.
You can also use a ziplock bag for the coconut and breadcrumbs.
Assemble the dredge station. From the left-hand side, flour, egg mixture then coconut mixture last.
Dredge the shrimp in the flour
Then egg mixture
Lastly the coconut mixture
If you're using a ziplock bag for the coconut mixture after the shrimps have been dredged in the flour and egg mixture drop them in the bag, coat and shake the excess off.
Line a baking sheet or a tray with parchment paper and place the shrimps.
Place the coated shrimps in the refrigerator for at least 15 minutes, this will help with the coating, it will stick to the shrimps and also help with the crunchiness.
Add oil to a large skillet over medium-high heat, when the oil is hot about 375 degrees F, fry the shrimps on both sides until golden brown and crispy.
Line a plate with a paper towel and drain the shrimps on it.
Serve with your favorite sauce and enjoy!