Coconut Shrimp & Asian Cabbage Salad

I saw shrimp 40-50 count were on sale.
I decided to make coconut shrimp.
Carolina shrimp has gone up in price astronomically
since last year, even more than the year before.
I made a Vietnamese cabbage salad to accompany the shrimp.
Follow the link for the salad, it is spectacular
if I do say so myself, but others have said the same.
The day before I prepared much of the salad.

The day before I peeled and deveined the shrimp.
Here's my breading station, quite an assemply line:
gf flour and cornstarch, egg and buttermilk,
then coconut flakes and panko bread crumbs.|
I used unsweetened coconut flakes which I had on hand

but shredded coconut would have been better.

Here's the first batch all battered up.

Here they are frying in a low frying pan;
don't overcrowd the frying pan.
I've decided deep frying is cumbersome and wastes oil,
so I am using my peanut oil and pan frying from now on.

Here is the first batch, golden brown.

Here are subsequent batches, none were overcooked
even though latter batches were more brown.
One of my pet peeves is overcooked shrimp
which are tough and rubbery.
Shrimp take minutes to fry or even saute.
Yes, they were absolutely delicious.
Other two batches are for the next day and day after.
The preparation takes longer then the frying
or the eating of the coconut shrimp.