Rinse the shrimp under cold water. Pat them dry with paper towels.

In three separate bowls, place flour, beaten eggs (add a pinch of salt), and a mixture of shredded coconut and breadcrumbs.

Season the shrimp with salt, pepper, and garlic powder to taste.

Dredge each shrimp in flour, dip it in the beaten eggs, then roll it in the coconut-breadcrumb mixture.

In a large skillet, heat about ½ inch of oil over medium heat until shimmering.

Carefully place shrimp in the hot oil. Fry them in batches for about 2-3 minutes on each side until golden brown and crispy.

Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.

Serve warm with your favorite dipping sauce.