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In a shallow dish, combine the coconut, flour, garlic powder, salt, and pepper.
In a separate shallow dish, beat the eggs.
Dip the shrimp in the beaten eggs, then coat in the coconut mixture.
Heat the oil in a large skillet over medium-high heat.
Fry the shrimp in batches until golden brown and cooked through, about 3 minutes per side.
Drain on a paper towel-lined plate.