Pat the raw shrimp dry with a paper towel.
In a shallow bowl, beat the egg lightly.
In a separate bowl, mix together the flour, salt, and pepper.
In a third bowl, combine the panko bread crumbs and shredded coconut.
Dip each shrimp in the flour mixture, then the egg, and then the panko and coconut mixture, coating well. Place the coated shrimp on a plate and refrigerate for 10 minutes.
Heat a small amount of avocado oil in a pan over medium heat and carefully add the shrimp to the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
Remove the shrimp from the pan and place on a paper towel to drain excess oil. Let cool.
You can serve these tacos these with my cilantro lime coleslaw or top with a mango salsa of your coice!