Rinse shrimp and pat completely dry with paper towels. If shells remain on tail, leave tails intact for presentation. Lightly score the underside of each shrimp to help them keep straight while frying.

Set up dredging stations

In a shallow bowl whisk together flour, salt, and pepper. In a second bowl whisk eggs with milk until combined. In a third wide shallow bowl combine panko and shredded coconut; toss to mix evenly.

Dredge shrimp

Working in batches of 6–8, lightly coat each shrimp in the flour mixture, tapping off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the panko-coconut mixture so shrimp are well coated. Place on a wire rack and repeat with remaining shrimp.

Heat oil and fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (or use a deep fryer set to 350°F / 175°C). Heat over medium-high until a thermometer reads 350°F (or a small piece of bread sizzles and turns golden in ~30 seconds). Fry shrimp in batches without overcrowding, 2–3 minutes per side, until coating is golden brown and shrimp are opaque. Use tongs to flip gently. Transfer fried shrimp to a paper towel–lined tray to drain; keep warm in a 200°F (95°C) oven if necessary.

Finish

When all shrimp are cooked, sprinkle with a tiny pinch of salt if desired and keep warm until plating.

Warm Pineapple Sauce

Combine pineapple, brown sugar, rice vinegar, soy sauce, lime juice, grated ginger, and red pepper flakes in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, and cook 3–4 minutes to meld flavors.

In a small bowl whisk cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the simmering pineapple mixture and cook 1–2 minutes until slightly thickened. Remove from heat and stir in butter until glossy. Taste and adjust seasoning: add more lime for brightness, more sugar for sweetness, or a pinch of salt if needed. Keep warm until serving.

Greens & Plating

Toss baby greens lightly with a pinch of salt and pepper (no dressing necessary for a light presentation; if desired, dress sparingly with a neutral vinaigrette). Divide greens onto 4 appetizer plates, creating a small bed in the center of each plate.

Arrange 6 warm coconut shrimp on top of the greens for each plate, fanning slightly for an attractive presentation.

Spoon 1–2 tablespoons of the warm pineapple sauce beside the shrimp on each plate or serve the sauce in a small ramekin for dipping. Garnish with cilantro and a sprinkle of toasted sesame seeds if using. Serve immediately with lime wedges on the side.