Creating Coconut Shrimp with Sweet Chili Mayo can be delightful when following these simple steps:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. This will help the coating adhere better.

2. Set Up Breading Station: In three separate bowls, place flour mixed with salt and pepper, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.

3. Coat the Shrimp: Dredge each shrimp in the flour, shaking off excess. Next, dip it in the egg mixture, allowing any excess to drip off. Finally, coat thoroughly in the coconut-panko mixture, pressing lightly to ensure it sticks.

4. Heat Oil: In a large skillet, pour enough vegetable oil to cover the bottom (about 1/4 inch deep). Heat over medium heat until hot but not smoking.

5. Fry the Shrimp: Carefully add the breaded shrimp to the hot oil in batches. Fry each side for about 2-3 minutes or until they turn golden brown and crispy.

6. Drain the Shrimp: Once cooked, transfer the shrimp to a paper towel-lined plate to drain any excess oil.

7. Prepare the Dipping Sauce: In a small bowl, mix together sweet chili sauce and lime juice (if using) for added brightness.

8. Serve: Arrange the crispy coconut shrimp on a serving platter alongside the sweet chili mayo.

These steps will lead you towards creating a mouthwatering Coconut Shrimp with Sweet Chili Mayo in no time!