In a bowl, mix panko and coconut.
In a separate bowl, beat eggs. Dip shrimp in beaten eggs, and then dredge in the coconut-panko mixture, the coating on all sides.
Heat coconut oil in a skillet and cook shrimp in batches, over medium-high heat, until browned on both sides.
Set aside or keep warm in the oven until ready to assemble the salad.