Stir together flour, pepper and 1/4 tsp salt in a shallow bowl.
Place eggs in a separate bowl. Stir together coconut, curry leaves, garlic, chili powder,
and remaining 1/2 tsp salt in a third bowl
Dredge 1 shrimp in flour mixture; shake off excess. Dip into egg; let excess
drip off. Dredge in coconut mixture, pressing lightly to adhere. Place on a baking sheet lined with parchment paper. Repeat using remaining shrimp.
Pour oil to a depth of ¼ inch in a large skillet and heat over medium to 325°. working in two batches, fry shrimp in hot oil until golden brown and crispy, 1 to 2 minutes per side. Transfer cooked shrimp to a plate lined with paper towels.
Sprinkle with more salt if needed and serve.