Grab 3 medium bowls. Combine flour, salt, paprika and pepper in one. Beat the eggs in the second bowl.
Combine and coconut in the third bowl.
Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere.
Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
Place coconut shrimp on a plate lined with a paper towel.
Note: Serve with Fry Sauce or Lemon Sauce and Mango Salad