Dry the shrimp
Pat each shrimp thoroughly with paper towels. Removing surface moisture helps the coating adhere and produce a crisp crust.

Flavor the flour
In a shallow bowl combine the flour, salt, pepper, garlic powder and paprika. This seasoned flour gives the shrimp a flavorful base layer.

Arrange your coating station
Place the seasoned flour in the first dish, the beaten eggs in the second, and the shredded coconut in the third. Lining everything up makes the process efficient.

Coat the shrimp
One by one, dredge shrimp in flour, dip in the egg, then press into the coconut to coat. Pat the coconut onto the shrimp so it clings well.

Heat the oil
Pour about 1 inch of vegetable oil into a heavy skillet and warm to approximately 350°F (175°C). If you don’t have a thermometer, test by frying a single coconut flake — it should sizzle and brown steadily.

Fry in batches
Fry a few shrimp at a time so the oil temperature stays steady. Cook about 2–3 minutes per side until the crust is golden and the shrimp are opaque and pink. Avoid crowding the pan.

Drain and rest
Remove shrimp with tongs or a slotted spoon and place on a wire rack or paper towels to drain excess oil. This keeps them crisp.

Whip up the dip
While the shrimp cool slightly, whisk together the mayo, sweet chili sauce, lime juice and rice vinegar in a bowl. Taste and tweak — add more chili sauce for heat or more lime for tang.

Plate and serve
Serve the coconut shrimp hot with bowls of sweet-chili mayo and lime wedges for squeezing.