Season the shrimp with Old Bay, Paprika and garlic powder.
In one bowl combine flour, salt, pepper and garlic powder. In another add the eggs. And finally, combine the Panko and shredded coconut in the third bowl.
Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently. Set the coated shrimp aside on a wire rack as you coat the remaining shrimp.
Fill a large bottom heavy pot ¾ of the way with oil and heat over medium heat. Fry the shrimp in batches, be careful not to crowd them in the pan. Flip after about 2 minutes and fry the other side for 2 minutes or until golden brown. Serve with Sweet Chili Sauce, enjoy!