Line a plate with paper towels to drain cooked shrimp after frying. Wash and make sure shrimp are cleaned. Remove the outer shell and legs. Leave the tail on the shrimp.

In a shallow dish, whisk together the flour, salt, Chinese Five Spice and white pepper. In a separate shallow dish, beat the eggs. In another shallow dish, mix together panko breadcrumbs and shredded coconut.

Holding by the tail, dredge each shrimp in the flour mixture and shake to remove any excess. Dip into beaten eggs, then coat in coconut mixture (gently press to adhere), and place on a wire rack. Repeat with all shrimp.

In a large (cast-iron) skillet, pour oil to a depth of one inch. Heat over medium-high until thermometer registers 350°F.

Working in batches, add shrimp to the oil. Fry, turning as needed, until golden brown on each side, about 1 to 2 minutes. Let drain on lined plate.