Season the shrimp with 1 tsp salt, 1 tsp pepper, and paprika.

Add flour to a shallow bowl and season with remaining salt and pepper. In a separate shallow bowl, combine the panko bread crumbs and coconut flakes.

Beat the eggs lightly in another shallow bowl.

Working one shrimp at a time, coat the shrimp in the flour, shaking off the excess. Dip into the beaten eggs, then press into the coconut mixture, ensuring it sticks. Place on a plate and repeat with the remaining shrimp.

Heat the oil in a large cast-iron or stainless-steel skillet over medium-high heat. Test if the oil is hot enough by dropping a small amount of the breading mixture into the oil. If it sizzles, the oil is ready. Once the oil is hot, carefully place the shrimp in the skillet, ensuring they are not overcrowded. Cook in batches if necessary.

Fry the shrimp for 2–4 minutes on one side, then flip and cook for an additional 2–4 minutes, or until both sides are crispy and golden brown. Transfer to a paper towel-lined plate to absorb excess oil.

Garnish with green onion or parsley, if desired. Serve with sweet chili sauce and enjoy!