Pat shrimp dry with paper towels.

In a shallow bowl, whisk together flour, garlic powder, and salt.

In a second bowl, beat the eggs.

In a third bowl, combine panko breadcrumbs and shredded coconut.

Dredge each shrimp in the flour mixture, then dip in beaten eggs, and finally coat in the panko-coconut mixture, pressing gently to adhere.

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering.

Fry shrimp in batches for 2–3 minutes per side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Serve immediately with sweet chili sauce for dipping.