Follow these simple steps to achieve the perfect Coconut Shrimp with Sweet Chili Mayo:

1. Prepare the Shrimp: Pat dry the peeled and deveined shrimp with paper towels. This will help the coating stick better.

2. Set Up Your Breading Station: In one bowl, combine flour, salt, pepper, garlic powder, and paprika. In a second bowl, beat the eggs. In a third bowl, mix the shredded coconut and panko breadcrumbs.

3. Bread the Shrimp: First, dip each shrimp in the flour mixture, shaking off the excess. Next, dip it into the egg, allowing the excess to drip off, and finally, coat it in the coconut and panko mix. Press gently to ensure it sticks well.

4. Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. You’ll know it’s hot enough when a breadcrumb sizzles upon contact with the oil.

5. Fry the Shrimp: Carefully place the breaded shrimp in the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.

6. Make the Sweet Chili Mayo: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice. Season with salt and pepper to taste.

7. Serve and Enjoy: Arrange the crispy coconut shrimp on a serving platter alongside the sweet chili mayo for dipping.