1. Heat 3 inches of oil in a large skillet to 325 degrees.
2. In a small bowl, mix cornstarch, egg whites, salt and pepper until foamy.
3. Spread coconut in a pie dish.
4. Dregde shrimp with the cornstarch/egg mixture and shake off any excess.
5. Press shrimp in coconut flakes; turn over and press again to coat both sides.
6. Deep-fry shrimp in batches until the coconut is golden brown. (@2 minutes)
7. Remove shrimp and lay on paper towels to drain.
