Preheat oven to 200°F.

In a colander, gently rinse the shrimp. Using a paper towel, pat them dry.  

Place the shrimp in a single layer on a baking sheet. Sprinkle both sides of the shrimp with the salt and pepper.

Put the rice flour in a shallow, rimmed bowl and to another shallow, rimmed bowl add the whisked eggs.

In a medium bowl, combine the panko and the shredded coconut together. Toss to combine.  

One by one, thoroughly cover each shrimp with the rice flour, then dredge in the egg, then remove and gently dredge it in the panko and coconut mixture, using your fingers to gently press the panko and coconut mixture onto the shrimp. Set aside on a baking sheet.

Teri Tip: To make it easier to handle when frying, chill the battered shrimp in the freezer for 5 minutes.

In a large nonstick pan over medium heat, heat ¼ cup of light olive oil. Once the oil is hot, add one shrimp to test the temperature and timing, and to familiarize yourself with working with a panko and coconut blend, which can easily burn. Cook the shrimp in a single layer, in batches, until golden on one side, for about 2 ½ minutes per side. A total of 5 minutes. Keep in mind that the second batch will brown faster as the pan is already hot.  As the shrimp are done, add them to a baking sheet in the oven to keep warm. If there are burned, black pieces in the pan, remove them before frying more shrimp. Add 1/8 cup of light olive oil in between each batch, if needed, and repeat.

NOTE: Do them in 2 to 3 batches, and don’t overcrowd the pan.

Make the Remoulade Sauce

In a food processor, pulse the mayonnaise, ketchup, red wine vinegar, hot sauce, parsley, lemon juice, Dijon, garlic, and paprika together until well combined.

Transfer the sauce to a bowl and stir in the capers. Store sealed and refrigerated.