Butterfly the shrimp by cutting along the back curve of each shrimp to open them up without slicing all the way through. This increases surface area for better coating and creates a restaurant-style presentation.

Pat shrimp dry, then toss evenly in potato starch until fully coated. This step helps create a light, ultra-crispy crust when fried.

In a bowl, whisk egg whites with a pinch of salt until foamy. Add the starch-coated shrimp and gently toss to coat. This creates a delicate, airy shell for a lighter fry.

Press each shrimp firmly into a mixture of shredded coconut and panko breadcrumbs. Ensure all sides are evenly coated for a thick, crunchy exterior.

Heat peanut oil to 350°F (175°C). Fry shrimp in batches for 2 to 3 minutes, or until deep golden brown and crisp. Transfer to a wire rack to drain excess oil and maintain crunch.

In a bowl, whisk together ketchup, orange soda, horseradish, black pepper, Worcestershire sauce, MSG, citric acid, and salt. Mix until smooth and balanced. Adjust seasoning to achieve a sweet, tangy, and slightly spicy flavor.

Serve the hot, crispy coconut shrimp immediately with the cocktail sauce on the side for dipping.