For the salsa:

Dice the mangoes, strawberries, peppers and shallots and place in a large bowl. Add the lime zest and juice, the canola oil and a pinch of sea salt. Stir to mix all of the ingredients together. Taste and adjust salt to your liking. Transfer to a serving bowl and allow to sit at room temperature while you prepare the shrimp.

For the shrimp:

1. Butterfly the shrimp by carefully slicing down the back almost, but not quite, all the way through and spread open. Season liberally on both sides with salt and pepper.
2. Set up your breading station by whisking the eggs, olive oil, salt and pepper in one shallow bowl. And in another shallow bowl mix together the panko, coconut, cornstarch, salt and pepper.
3. Heat about 1-inch of canola oil in a large heavy skillet (preferably cast iron) over medium/high heat until shimmering.
4. Meanwhile dip the shrimp in the egg wash. Let the excess drain off and place in the panko/coconut mixture to coat completely. Place shrimp in the hot oil to fry. Be careful not to crowd the pan. You may have to fry them in batches.
5. Fry the shrimp for about 2-3 minutes until they are golden brown on the bottom. Carefully turn them over and cook the second side for another 2 minutes. Remove the shrimp allowing the excess oil to drip off and place on a paper towel lined cooking rack or plate. Continue dipping and frying until all of the shrimp are cooked.
6. Divide among 4 plates and serve with the salsa.