Coconut Shrimp Tacos

• 1½ cups panko breadcrumbs
• 1 cup shredded sweetened coconut
• ½ cup cornstarch
• 2 teaspoons grated lime zest
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 large eggs
• 1 pound extra large 26/30 shrimp, peeled and deveined, tails removed
• Peanut oil, as needed, for frying

Heat at least 1/2 deep peanut oil on medium heat. In workable batches fry shrimp til golden brown.