Plump, tail-on shrimp get a crisp, golden-toasted coconut coating before hitting hot oil for that irresistible crunch-to-tender-shrimp bite. The shaggy shredded coconut crust turns deeply golden and craggy in the fryer, while the shrimp inside stay juicy and just-cooked. A quick sweet chili dipping sauce, brightened with fresh lime juice and a splash of rice vinegar, brings the tangy-sweet contrast this dish needs. Serve it hot off the wire rack with extra lime wedges and a scatter of cilantro for a restaurant-style appetizer you can pull off at home. It's a great pick for a gluten free spread, since the crunch and flavor come through loud and clear without any specialty ingredients standing out on the platter. Whether it's game day or a weeknight craving for something fried and fun, this one delivers.
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Stir together the sweet chili sauce, lime juice, rice vinegar, and soy sauce in a small bowl until combined. Set aside.
Pat the shrimp dry with paper towels. Set up three shallow bowls: the first with the flour, garlic powder, onion powder, salt, and pepper whisked together; the second with the milk; the third with the shredded coconut and panko breadcrumbs tossed together.
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