Place oil in a large pot and begin preheating, about 10 minutes before preparing the shrimp, on medium-high heat.
In a small bowl, season the shrimp with salt and pepper.
In a shallow dish combine flour, garlic powder and cayenne pepper. In another shallow dish, gently toss together the coconut, almond meal and breadcrumbs.
Dredge shrimp in the flour mixture and shake off any excess flour.
Then dip each shrimp into the beaten eggs, followed by the coconut mixture.
Shake off any excess coconut and secure onto a bamboo skewer, 3 shrimp per skewer.
Place skewers onto a parchment covered sheet pan and refrigerate for 1 hour.
Once oil has reached 350 degrees F drop the chilled shrimp skewers in and fry for about 6 to 8 minutes or until the shrimp are golden brown (be sure to watch the shrimp care fully as the coconut can burn easily).
Drain on paper towels and season with salt and pepper.
For the salsa: Place all ingredients into a mixing bowl and toss together.
Cover and refrigerate until ready to serve. Serve with warm fried shrimp.