Pat shrimp dry with paper towels. In a shallow bowl combine flour, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. In a second bowl whisk together eggs and buttermilk. In a third bowl mix shredded coconut and panko (use hands to break up large coconut clumps).

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches (about 3–4 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 45–60 seconds. Maintain oil between 325–350°F while frying.

Dredge shrimp

Working quickly, dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, and finally press into the coconut-panko mixture until well coated. Place on a wire rack while you work in batches — do not overcrowd.

Fry shrimp

Carefully add 4–6 shrimp at a time to the hot oil (depending on pot size) and fry 2–3 minutes, turning once, until golden brown and cooked through. Internal shrimp temperature should be 120–140°F and coating crisp. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Lightly season with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) if needed.

Finish

Fry remaining shrimp in batches. Let oil cool before discarding or storing. Squeeze lime wedges over shrimp when serving.

Jicama Slaw

In a medium bowl combine julienned jicama, shredded red cabbage, julienned carrot, sliced red onion and chopped cilantro.

In a small bowl whisk together 2 tbs lime juice, rice vinegar, honey, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp neutral oil (optional). Taste and adjust acidity or sweetness to preference.

Pour dressing over the slaw and toss to coat. Let sit at least 10 minutes to allow flavors to meld. Keep chilled until assembly.

Cilantro Crema

In a blender or food processor combine sour cream, mayonnaise, cilantro, 1 tbs lime juice, garlic clove, 1/2 tsp honey and 1/2 tsp kosher salt. Blend until smooth. If mixture is too thick, add up to 1 tbs water and pulse until desired pourable consistency is reached.

Taste and adjust seasoning with more salt or lime as needed. Chill until ready to assemble.

Assembly & Garnish

Warm tortillas on a dry skillet over medium heat for 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

Place 2–3 coconut fried shrimp on each tortilla. Top with a generous spoonful of jicama slaw, a drizzle of cilantro crema, and a sprinkle of crumbled cotija cheese.

Garnish with extra cilantro leaves, optional pickled jalapeño slices and a lime wedge. Serve immediately while shrimp are hot and crunchy.