Pat shrimp dry and season lightly with salt, pepper, garlic powder, and paprika
Prepare three coating stations: bowl 1 with flour, bowl 2 with beaten eggs, bowl 3 with shredded coconut and panko mix
Dip each shrimp in flour, then egg, then coconut-panko mixture, pressing lightly so the coating sticks well
Fry shrimp in hot oil at 350°F (175°C) for 2-3 minutes per side until golden and crispy, or air fry at 400°F for 8-10 minutes with a light oil spray
Mix all dip ingredients (sweet chili sauce, mayo, lime juice, chili flakes, and cilantro) until smooth
Serve shrimp hot with lime wedges and lime-chili dip
