Heat the oil in a deep-sided, heavy-bottom Dutch oven or sauté pan set over medium heat until it registers 340°F on an instant-read or candy thermometer.
3-4 cups canola oil
While the oil heats, lay the shrimp on double thick paper towels and pat the tops dry with another paper towel. Lightly season the shrimp with kosher salt.
1 pound raw jumbo shrimp, kosher salt
In a shallow bowl, whisk together flour, paprika, white pepper, cayenne pepper, and table salt.
1 cup all-purpose flour, ¾ teaspoon ground paprika, ½ teaspoon ground white pepper, ⅛ teaspoon ground cayenne pepper, ¼ teaspoon table salt
In a second shallow bowl, whisk together 2 whole eggs, 2 egg whites and water. (Reserve the extra 2 egg yolks for later use, if desired.)
2 large eggs, 2 large egg whites, 1½ teaspoons cold water
In a third shallow bowl, whisk together the Panko breadcrumbs and shredded coconut.
1 cup shredded coconut, 1 cup Panko breadcrumbs
When the oil is ready, pick up the shrimp by the tail, dip it in the flour mixture, and shake off the excess.
Dredge the shrimp in the beaten eggs allowing the excess to drip off.
Press the shrimp in the coconut/panko mixture so the mixture adheres.
Dip the shrimp in the beaten eggs a second time and allow the excess to drip off.
Once again, press the shrimp in the coconut/panko mixture and place it carefully in the hot oil.
Fry the shrimp for about 1 minute, or until golden brown, on the bottom side then flip it over and fry the other side for about 1 minute. It should take about 2-2½ minutes for the shrimp to be cooked through and golden brown.
Set the cooked shrimp on a paper towel-lined plate and repeat until all shrimp are cooked.
Immediately serve with the Pina Colada Sauce.