Start by rinsing the large shrimp under cold water and pat them dry thoroughly with paper towels.

Gather three shallow bowls to create your breading station. In the first, combine all-purpose flour with salt and pepper.

In the second bowl, whisk the large eggs until frothy. In the third bowl, mix shredded sweetened coconut and panko breadcrumbs.

Dredge each shrimp in the flour mixture, dip into beaten egg, then coat in the coconut and panko mixture.

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium heat until shimmering.

Carefully add the coated shrimp to the skillet in batches, frying for about 2-3 minutes per side until golden brown.

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

Mix sweet chili sauce with lime juice in a small bowl for the dipping sauce.

Serve the golden coconut shrimp warm alongside the dipping sauce.