Begin by patting the large, deveined shrimp dry with paper towels to remove excess moisture and set aside.

In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika, stirring well to distribute the seasonings.

Prepare a three-part breading station with seasoned flour, beaten eggs, and shredded coconut.

Dredge each shrimp in flour, dip in egg, and then press into shredded coconut to coat.

Heat vegetable oil in a large skillet to 350°F (175°C).

Fry the shrimp in batches for 2–3 minutes on each side until golden brown.

Transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.

Whisk together mayonnaise, sweet chili sauce, lime juice, and rice vinegar to make the dipping sauce.

Serve the crispy Coconut Shrimp immediately with dipping sauce and lime wedges.