Begin by creating a smooth batter in a mixing bowl. Combine half a cup of flour, an egg, baking powder, milk, salt, and spices. Mix until you achieve a batter that slowly drips from the spoon. Adjust the consistency by adding more flour or milk if necessary.

Take the shrimp and roll them in the remaining flour to ensure an even coating. You can choose to leave the tail on or remove it completely.

Dip each flour-coated shrimp into the prepared batter, ensuring they are fully covered while leaving the tip of the tail clean.

In a separate bowl, combine panko and desiccated coconut. Roll the shrimp in this mixture until they are thoroughly coated with a crispy layer.

Freeze the Shrimp: Lay the coated shrimp on a cutting board lined with cling film and freeze them for about an hour. This step helps set the coating, ensuring a crispy texture when fried.

Pour frying oil into a saucepan, filling it to a depth of approximately 3 inches, and heat it to 350°F (175°C). Make sure the oil is sufficiently hot for frying.

In small batches (roughly 8-10 pieces), carefully transfer the coated shrimp into the hot oil using a slotted spoon. Fry them for approximately 6-7 minutes, or until they turn a glorious golden brown and achieve that irresistible crispiness. Remember to stir occasionally for even cooking.

Place a deep bowl lined with paper napkins and transfer the fried coconut shrimp to it. This helps absorb any excess oil, ensuring your dish is perfectly crispy and not greasy.