Creating Coconut Shrimp with Sweet Chili Mayo is simple. Follow these steps to get the perfect crunch and flavor:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) or heat oil in a frying pan on medium-high heat for frying the shrimp.

2. Prepare Coating Stations: Set out three shallow dishes. In the first dish, place the shredded coconut. In the second dish, add the breadcrumbs. In the third dish, beat the eggs.

3. Coat the Shrimp: Take each shrimp and dip it in the egg, allowing excess to drip off. Next, coat it in the shredded coconut, ensuring it’s well-covered. Finally, roll it in the breadcrumbs, pressing gently to stick. Repeat this for all the shrimp.

4. Prepare for Cooking: For baking, place the coated shrimp on a greased baking sheet. For frying, heat oil in a pan and ensure it’s hot before adding the shrimp in batches.

5. Cook the Shrimp:
– For Baking: Bake in the preheated oven for about 15-20 minutes or until golden brown and cooked through. Flip halfway through for even cooking.
– For Frying: Fry the shrimp for about 2-3 minutes on each side, or until golden and crispy.

6. Drain Excess Oil: If frying, place cooked shrimp on paper towels to absorb any excess oil.

7. Prepare the Dipping Sauce: Serve with sweet chili sauce for dipping.

8. Garnish: Optionally, garnish with fresh cilantro or lime wedges for an extra touch of flavor.

These steps are foolproof and make preparing Coconut Shrimp with Sweet Chili Mayo a joyful cooking experience!