In a shallow bowl, combine flour, salt, black pepper, garlic powder, and paprika.
In another bowl, beat the eggs.
In a third bowl, mix the shredded coconut and panko breadcrumbs.
Dredge each shrimp in the flour mixture, shaking off excess.
Dip the shrimp into the beaten eggs, then coat with the coconut-panko mixture, pressing gently to adhere.
Heat about 1 inch of vegetable oil in a large skillet over medium heat.
Once hot, fry the shrimp in batches for 2-3 minutes on each side, or until golden brown.
Remove and drain the shrimp on paper towels.
For the spicy mango sauce, blend the diced mango, lime juice, honey, sriracha, and a pinch of salt until smooth.
Adjust seasoning to taste.
Serve the crispy coconut shrimp hot with the spicy mango sauce on the side for dipping.
