Preheat your oven to 300°F (150°C). Rub the brisket with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Place in a roasting pan.

Roast the Brisket

Cover the brisket with foil and roast in the preheated oven for about 3 hours, or until tender. Remove the foil in the last hour to allow the top to brown.

Prepare the Coconut Shrimp

While the brisket is cooking, set up a breading station. In one bowl, place flour. In a second bowl, beat the egg. In a third bowl, combine panko breadcrumbs and coconut flakes.

Breading the Shrimp

Dip each shrimp first in flour, then in the beaten egg, and finally coat with the panko-coconut mixture.

Fry the Shrimp

In a large skillet, heat enough oil for frying over medium heat. Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side.

Serve

Slice the brisket and serve it alongside the crispy coconut shrimp. Garnish with lemon wedges.