Creating Coconut Shrimp with Sweet Chili Mayo is straightforward. Follow these step-by-step instructions to achieve the perfect recipe:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with a paper towel.
2. Set Up Dredging Station: Prepare three bowls; one with flour, the second with beaten eggs, and the third with a mix of shredded coconut, panko breadcrumbs, garlic powder, salt, and pepper.
3. Coat the Shrimp: Dip each shrimp into the flour, shaking off the excess. Then, dip them in the beaten eggs, allowing any excess to drip off. Finally, coat them with the coconut mixture, pressing gently to adhere.
4. Preheat Oven/Frying Oil: Preheat your oven to 400°F (200°C) for baking or heat vegetable oil in a skillet over medium-high heat for frying.
5. Cook the Shrimp: If baking, place the shrimp on a baking sheet lined with parchment paper and spray lightly with oil. Bake for about 15-20 minutes or until golden brown and cooked through. If frying, cook the shrimp for 2-3 minutes on each side, until golden.
6. Prepare the Sweet Chili Mayo: In a small bowl, combine mayonnaise, sweet chili sauce, and lime juice. Mix until smooth and well combined.
7. Serve Warm: Place the coconut shrimp on a serving platter and serve immediately with the sweet chili mayo on the side for dipping.

These simple steps will guide you in preparing a delightful meal that will wow your guests!