Preheat your oven to 400°F (200°C).

Pat the large shrimp dry using paper towels.

Create a breading station with three bowls: one for flour, salt, and pepper; one for beaten eggs; and one for coconut, breadcrumbs, and paprika.

Dip each shrimp into the flour mixture, then into the eggs, and finally roll in the coconut-breadcrumb mix.

Arrange the breaded shrimp on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through.

Whisk together mayo (or Greek yogurt), sweet chili sauce, lime juice, and garlic powder in a bowl until smooth.

Serve the baked shrimp hot alongside the sweet chili mayo for dipping.