In a shallow bowl, combine the flour, garlic powder, paprika, salt, black pepper, and cayenne pepper. Mix well.

In another shallow bowl, beat the eggs until well combined.

In a third shallow bowl, mix the shredded coconut and panko breadcrumbs together.

Dip each shrimp first into the flour mixture, coating it evenly. Shake off any excess flour.

Next, dip the shrimp into the beaten eggs, allowing any excess to drip off.

Finally, coat the shrimp in the coconut and panko mixture, pressing gently to adhere. Place the coated shrimp on a plate.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.

Fry the shrimp in batches, cooking for about 2-3 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.

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

Serve hot with lime wedges on the side.