In a shallow bowl, combine flour, onion powder, garlic powder, salt and pepper.
Whisk to combine. Set aside.
Place beaten eggs in a separate dish.
In another dish, whisk together bread crumbs and coconut.
Line a baking with parchment paper or use a sheet pan with rack.
Take each shrimp and dredge in flour, shaking off excess.
Then take shrimp and dip in egg, making sure to coat both sides.
Then dip shrimp in coconut mixture, pressing lightly to ensure it sticks.
Place on prepared pan.
Place tray of shrimp in freezer for 1 hour.
Line a large plate with a double layer of paper towels.
Heat vegetable oil in a heavy skillet or Dutch oven over medium high heat.
Cook shrimp 2 or 3 at a time.
Fry for 2 minutes until bottom is golden brown. Then turn over and cook another 1-2 minutes until evenly golden brown.
Remove to prepared plate.