In a medium frying pan, heat oil (or butter) over medium high heat. While you heat the oil, coat each shrimp in the coconut mixture. Since you aren't dipping the shrimp in any liquid binder before be sure to really push the coating into it.
Once the oil is hot, place about half of the coated shrimp in. Cook on each side until coating turns a darker shade of brown and the pink shrimp starts to poke through. About 1-2 minutes each. Repeat until all shrimp are cooked.
Enjoy with lemon ginger zoodles and spicy mayo dipping sauce.