Peel shrimp leaving tail on. Butterfly shrimp by cutting bottom half of moon shaped shrimp and open like the shape of a butterfly’s wings.

Pour can of coconut cream in a bowl. Put panko and shredded coconut in a separate bowl together.

Pat dry raw, tail-on shrimp using paper towel.

Dip each shrimp in coconut cream and then immediately into the panko-coconut mixture.

Place each shrimp on baking rack on a baking sheet.

Once all shrimp is breaded, put oil in a pan and heat to 350°F.

Place shrimp in heated oil. Fry for 4-6 minutes flipping shrimp once to fry on the other side.

Take out of oil and let rest on wired rack till cool to the touch. Sprinkle shrimp with a little salt and pepper to taste.

Take lilikoi butter out of jar and place in microwave safe bowl. Microwave for 30-45 seconds or until butter is melted.

Pour butter on bottom of plate. Place coconut shrimp over butter and serve.