Instructions:

1. Prepare Shrimp:
   • Pat the shrimp dry with paper towels.
   • In a bowl, mix flour, salt, black pepper, and garlic powder.
   • In a separate bowl, beat the eggs.
2. Coating Mixture:
   • In a shallow dish, combine shredded coconut and Panko breadcrumbs.
   • Take each shrimp, dredge it in the flour mixture, dip into the beaten eggs, and then coat it thoroughly with the coconut-panko mixture. Press the coating gently to adhere.
3. Frying:
   • Heat vegetable oil in a deep skillet or frying pan over medium-high heat to 350°F (175°C).
   • Fry the coated shrimp in batches for 2-3 minutes on each side or until golden brown and the shrimp is cooked through.
   • Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
4. Prepare Dipping Sauce:
   • In a small bowl, whisk together sweet chili sauce, mayonnaise, lime juice, and soy sauce until well combined.
5. Serve:
   • Arrange the coconut shrimp on a serving platter.
   • Serve the shrimp with the prepared dipping sauce on the side.
6. Garnish (Optional):
   • Garnish the dish with chopped fresh cilantro or parsley for a burst of freshness.

Enjoy your homemade coconut shrimp as a delightful appetizer or a main course with a tropical twist!