Peel and devein the shrimp if needed, then season them with lemon juice, salt, paprika, chili pepper, cumin, and 1 teaspoon of black pepper.

Finely chop the onion, garlic, and spring onion.

Whisk the egg in one mixing bowl and combine the wheat flour, dried oregano, remaining paprika, and remaining black pepper in the other bowl.

Dip each seasoned shrimp in egg, then coat it evenly in the seasoned flour.

Heat vegetable oil in a frying pan over medium-high heat, then fry the coated shrimp for 2 to 3 minutes per side until crisp and cooked through.

Remove the shrimp from the pan, then sauté the chopped onion and garlic in the remaining oil for 3 minutes until softened.

Pour the water and coconut milk into the pan, then simmer the sauce for 4 minutes until lightly thickened.

Return the fried shrimp to the coconut sauce, then simmer for 2 minutes and garnish with spring onion before serving.