Combine shredded coconut and panko in a third bowl.

Cook the shrimp in batches until golden, about 3 minutes each side.

Dip the shrimp into the eggs, then coat with the coconut-panko mix.

Dredge each shrimp in flour.

Heat coconut oil in a skillet over medium heat.

In a bowl, mix flour, salt, and pepper.

In another bowl, beat the eggs.

Remove shrimp and drain on paper towels.

Serve with sweet chili sauce for dipping.