Pat the shrimp dry with paper towels. If shells remain, ensure shrimp are peeled and deveined, leaving tails on for presentation. Lightly season shrimp with 1/2 tsp salt and 1/2 tsp black pepper.

Set up dredging station

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and milk until smooth. In a third bowl, combine panko breadcrumbs and shredded coconut, pressing together so coconut adheres to panko.

Coat the shrimp

Working in batches, lightly dredge each shrimp in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip back into the bowl. Press the shrimp into the panko–coconut mixture, coating firmly so the coconut and panko adhere evenly. Place coated shrimp on a parchment-lined tray and chill in the refrigerator for 10–15 minutes to help the coating set.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1 cup). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle and turn golden in about 30 seconds.

Fry shrimp

Fry the shrimp in batches (do not overcrowd) for 2 to 2 1/2 minutes per side, turning once, until the coating is golden brown and shrimp are opaque and just cooked through. Use a slotted spoon or tongs to transfer cooked shrimp to a wire rack set over a baking sheet or onto paper towels to drain. Lightly season cooked shrimp with remaining 1/2 tsp salt while hot.

Keep warm

If necessary, keep finished shrimp warm in a 200°F (95°C) oven on the wire rack while you finish frying remaining batches so they remain crisp.

Mango–Pineapple Chutney

Combine the diced mango, diced pineapple, finely diced red bell pepper, and finely diced red onion in a medium bowl.

Add chopped cilantro, lime juice, apple cider vinegar, granulated sugar, red pepper flakes and 1/2 tsp salt. Stir gently to combine, taste and adjust seasoning—add more lime juice or a pinch more sugar if the chutney needs brighter acidity or balance.

Cover and refrigerate at least 15 minutes to allow flavors to meld. The chutney can be made up to 24 hours ahead; bring to room temperature before serving for best flavor.

Optional Dipping Sauce

Whisk together mayonnaise, sweet chili sauce and 1 tablespoon lime juice in a small bowl until smooth. Taste and adjust sweet-sour balance. Chill until ready to serve.

Serve

Arrange warm coconut shrimp on a platter with lime wedges. Spoon mango–pineapple chutney alongside or place in a small bowl for dipping. Serve optional sweet chili–mayo dipping sauce on the side.