Rinse shrimp, pat dry with paper towels and if desired make a small shallow cut along the back to keep them straight while frying. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Set up dredging stations

In one shallow bowl combine the all-purpose flour, fine cornmeal or panko (if using), paprika, garlic powder and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second bowl whisk eggs with buttermilk until smooth. In a third shallow bowl combine the shredded coconut(s).

Coat the shrimp

Working in batches, dredge each shrimp first in the flour mixture, shaking off excess; dip into the egg-buttermilk mixture, then press firmly into the shredded coconut to coat well. Place coated shrimp on a wire rack while heating oil. Repeat until all shrimp are coated.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread into the oil — it should sizzle and brown in about 45–60 seconds.

Fry shrimp

Fry shrimp in batches (don’t overcrowd the pan) for about 1.5–2 minutes per side, or until golden brown and cooked through. Turn once with tongs. Total cooking time per shrimp will be about 3–4 minutes depending on size. Remove shrimp with a slotted spoon to a paper towel–lined plate or wire rack to drain. Lightly season with a pinch of salt while hot, if desired.

Keep warm

If making multiple batches, keep finished shrimp warm in a 200°F (95°C) oven on a baking sheet while you finish frying the rest.

Citrus-Ginger Dressing

Whisk together mayonnaise, Greek yogurt, mandarin/orange juice, rice vinegar, honey, grated ginger, soy sauce, sesame oil (if using), salt and pepper in a small bowl until smooth. Taste and adjust seasoning — add more honey for sweetness, more vinegar for acidity, or a little water (1–2 teaspoons) to thin if needed. Refrigerate until ready to use.

Salad Assembly

Toast the almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.

In a large bowl, combine baby mixed greens, mandarin orange segments, sliced cucumber and thinly sliced red onion (if using). Toss gently to combine.

Add about half of the citrus-ginger dressing to the greens and toss lightly to coat. Start with half the dressing and add more to taste so salad isn't overdressed.

Divide dressed greens among 4 plates (or one large platter). Arrange 5 coconut fried shrimp on top of each portion. Sprinkle toasted almonds over the salad and garnish with extra mandarin segments, a grind of black pepper and a lime wedge on the side.

Serve immediately while shrimp are hot and crunchy.