“Crispy Coconut Shrimp with Sweet Chili Dipping Sauce – A Tropical Delight!”

Pat the shrimp dry with paper towels to remove excess moisture.
Season the shrimp with salt and pepper to taste.
Set Up the Breading Stations:

In one shallow bowl, place the flour.
In another shallow bowl, beat the eggs.
In a third shallow bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, and a pinch of salt and pepper.
Bread the Shrimp:

Dredge each shrimp in the flour, shaking off any excess.
Dip it into the beaten egg, allowing any excess egg to drip off.
Coat the shrimp in the coconut-breadcrumb mixture, pressing gently to make sure it sticks well.
Fry the Shrimp:

Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot (about 350°F/175°C), carefully place the breaded shrimp in the skillet.
Fry the shrimp in batches for about 2-3 minutes per side, or until golden brown and crispy.
Remove the shrimp from the oil and place them on a paper towel-lined plate to drain.
Make the Sweet Chili Dipping Sauce:

In a small bowl, combine the sweet chili sauce, rice vinegar, lime juice, soy sauce (if using), and chili flakes (if desired). Stir until well mixed.
Serve and Enjoy:

Arrange the crispy coconut shrimp on a serving platter and serve with the sweet chili dipping sauce on the side.
Serving and Storage Tips: