1. Pat the shrimp dry with paper towels.

2. In a shallow bowl, mix the flour, salt, black pepper, and garlic powder.

3. In a second bowl, beat the eggs until smooth.

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

5. Dredge each shrimp in the flour mixture, then dip into the eggs, then coat in the coconut-panko mixture, pressing lightly so it sticks.

6. Heat the vegetable oil in a deep skillet or heavy pot to 350°F.

7. Fry the shrimp in batches for 2 to 3 minutes per side, until golden brown and cooked through.

8. Transfer to a paper towel-lined plate or wire rack.

9. Serve warm with sweet chili sauce.