Season the shrimp with 1 teaspoon paprika, garlic powder, salt and pepper. Set aside.
Set 3 bowls next to each other. To the first bowl, mix together the flour and remaining paprika.
To the second bowl, add the eggs and beat thoroughly.
To the third bowl, add the panko and toasted coconut. Mix well.
Add LouAna Coconut Oil to a medium sized pan and heat over moderately high heat. You’ll want enough oil to fill to about ½ inch in depth.
Dredge the shrimp into the flour and tap off the excess. Then, dip it into the egg, then coat with the panko mixture. Fry each shrimp in the coconut oil in batches a couple of minutes each side, until the coating becomes crispy and nicely browned. Remove and set onto a paper towel to dry.
Mix the salsa ingredients together in a bowl.
Serve the crunchy shrimp over lightly toasted corn tortillas, then top with salsa and a bit of hot sauce.