In a large bowl, combine eggs, rice flour, water, baking powder, fresh lime zest, paprika, garlic powder, Kosher salt, and black pepper. Whisk well.
In a separate bowl, combine unsweetened shredded coconut and panko breadcrumbs.
Pat the shrimp dry, then hold them by their tails and dip each one first into the batter and then transfer to the breading station. Coat fully in coconut and panko on all sides, then move to a plate or wire rack.
Place Kewpie mayo in a bowl with sweet chili sauce, Sriracha, fresh lime juice, and clove of garlic. Stir well, then taste and adjust seasoning. Add lime juice if wanted, or season with a pinch of Kosher salt.
Working in batches, carefully lower a few of the shrimp into the hot oil and cook until golden brown and crispy. Transfer immediately to a paper towel lined wire rack, then season. Repeat with remaining shrimp.
Enjoy the fried shrimp hot with sweet chili sauce on the side.