Follow these simple steps to create Coconut Shrimp with Sweet Chili Mayo at home:

1. Prep the Shrimp: In a bowl, season the peeled and deveined shrimp with salt, black pepper, garlic powder, and paprika.
2. Set Up Breading Station: Place the flour in one bowl, the beaten eggs in another, and mix the shredded coconut and panko breadcrumbs in a third bowl.
3. Coat the Shrimp: Dip each shrimp into the flour, shaking off the excess. Then, dip it into the beaten eggs, and finally, coat it well with the coconut and panko mixture. Press gently to help the coating adhere.
4. Heat the Oil: In a large skillet, pour vegetable oil to a depth of about ½ inch. Heat the oil over medium heat until hot (about 350°F or 175°C).
5. Fry the Shrimp: Carefully add the breaded shrimp to the hot oil in batches. Fry for approximately 2-3 minutes on each side until golden brown and crispy.
6. Drain: Once cooked, remove the shrimp from the skillet and place them on paper towels to drain excess oil. Repeat until all shrimp are cooked.
7. Prepare the Dipping Sauce: In a small bowl, mix together the mayonnaise, sweet chili sauce, and lime juice. Stir until well combined.
8. Serve: Arrange the shrimp on a platter and serve alongside the sweet chili mayo for dipping.

Each step is designed to take you closer to an amazing culinary experience with Coconut Shrimp!