In a medium bowl, combine the coconut milk, lime juice, garlic powder, paprika, salt, and black pepper. Add the shrimp and marinate for 15-20 minutes in the refrigerator.

In a separate shallow dish, combine the flour and shredded coconut.

Remove the shrimp from the marinade, allowing excess liquid to drip off. Dredge each shrimp in the flour and coconut mixture, pressing gently to adhere.

Heat olive oil in a large skillet over medium heat. Once hot, add the coated shrimp in a single layer, cooking in batches if necessary.

Cook the shrimp for 2-3 minutes on each side until golden brown and cooked through.

Remove from heat and garnish with fresh cilantro before serving.