Boil Shrimp for 10 - 15 minutes. Cut each Shrimp along vein, lay out flat (Butterfly fashion). Beat egg, add milk, flour and all the seasoning until smooth. Dip each Shrimp in batter, coat with shredded coconut. Let stand for 30 minutes. Heat vegetable oil, deep fry shrimps in vegetable oil until brown. Drain on absorbent paper to remove excess oil, Serve hot.