Pat shrimp dry with paper towels. Using a small sharp knife, butterfly each shrimp by slicing lengthwise almost through and flatten slightly so shrimp lay open. Season both sides lightly with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder.

Set up breading station

Place the 3 tbs flour in a shallow bowl. Beat the 2 eggs in a second shallow bowl. In a third bowl, combine 3 tbs panko and 3 tbs finely chopped shredded coconut; gently mix to combine.

Bread the shrimp

One at a time: dredge each butterflied shrimp in flour, shaking off excess; dip into beaten egg, letting excess drip back into bowl; press into the coconut-panko mixture, coating both sides and the edges. Place on a baking sheet lined with parchment and let rest 5 minutes to help coating adhere.

Fry the shrimp

In a large skillet or shallow frying pan, add 1 cup neutral oil and 1 tbs unsalted butter. Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds. Fry shrimp in batches (do not crowd) for 1.5–2 minutes per side until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed between batches.

Pineapple-Mango Habanero Chutney

Combine fruits and aromatics

In a medium bowl combine 1 cup finely diced pineapple, 3/4 cup diced mango, 1/4 cup diced red bell pepper and 2 tbs minced red onion.

Add seasoning

Add 2 tbs brown sugar, 1 tbs rice vinegar, 2 tbs fresh lime juice, 1/2 seeded and minced habanero (or less, to taste), 2 tbs chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.

Marinate & taste

Let chutney sit at room temperature for at least 15 minutes to allow flavors to meld. Taste and adjust heat (more habanero), sweetness (more brown sugar), or acidity (more lime) as desired. Chill if making ahead; bring to room temperature before serving.

Garnish & Serve

Arrange warm coconut shrimp on a platter. Spoon 1–2 tablespoons of pineapple-mango habanero chutney over each shrimp or serve chutney in a bowl on the side for dipping.

Garnish with additional chopped cilantro and lime wedges. Serve immediately.