In a medium bowl, whisk together 2 eggs and 2 tablespoons of water until smooth and well combined.

Pat the large or jumbo shrimp dry and dredge lightly in cornstarch.

In another bowl, mix 1 cup of flaked coconut, 1/2 cup of flour, 1/4 cup of sugar, 1 tablespoon of salt, and 1/2 cup of cornstarch.

Pour vegetable oil into a deep skillet and heat over medium-high heat until it reaches approximately 350°F.

Dip each shrimp in the egg wash, then roll in the coconut mixture, pressing gently.

Carefully place the coated shrimp into the hot oil and fry for about 3-4 minutes until golden brown.

Remove the shrimp and place them on a paper towel-lined plate to drain excess oil.