Start by preheating your oven to 400°F (200°C). This ensures the shrimp get that perfect golden brown finish when baking.

Pat the shrimp completely dry with paper towels. This step is crucial because it helps the breading stick better during the cooking process.

Prepare three shallow bowls: one with flour mixed with salt, pepper, and paprika; the second with beaten eggs; the last with a blend of Panko and shredded coconut. Having everything ready will streamline your process.

Dredge each shrimp in the flour mixture, dip it into the egg, then coat it well with the coconut-Panko mixture. Make sure to press the coating on so it sticks nicely.

Place the coated shrimp on a lined baking sheet in a single layer. Avoid overcrowding them to ensure they cook evenly.

Bake until golden brown and crispy, making sure to flip them halfway through for even cooking. Enjoy the amazing aroma while they cook!

In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder. This sauce adds a delicious dipping option for the shrimp.

Once the shrimp are baked, serve them immediately while warm with the sweet chili mayo on the side. It makes for an exciting presentation!