Rinse and pat dry the shrimp with paper towels.

In a shallow bowl, mix flour, salt, and pepper.

In a second bowl, beat the eggs until smooth.

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

Dredge each shrimp in the flour mixture, shaking off the excess.

Dip into the beaten eggs, allowing excess to drip off.

Press into the coconut-panko mixture, coating evenly on both sides.

In a deep skillet or saucepan, heat 1–2 inches of oil over medium-high heat until it reaches 350°F (175°C).

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

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

Serve immediately with sweet chili sauce or pineapple salsa.