1. Rinse jasmine rice under cold water using a fine mesh strainer until the water runs clear.

2. In a saucepan or rice cooker, combine rice with water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let sit for 5 more minutes before fluffing with a fork.

3. In one bowl, combine shredded coconut and panko breadcrumbs. In a second bowl, whisk eggs. In a third bowl, mix flour with salt, pepper, garlic powder, and paprika.

4. Pat shrimp dry. Dredge each in flour, dip in egg, then coat in coconut-panko mixture. Press gently to adhere.

5. Heat 1/2 inch oil in a skillet over medium heat. Fry shrimp in batches, 2–3 minutes per side until golden and crispy. Drain on paper towels.

6. Serve shrimp hot over jasmine rice. Garnish with chopped parsley or cilantro if desired.