Follow these easy steps to bring Coconut Shrimp with Sweet Chili Mayo to life:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels.
2. Set Up a Dredging Station: Place the flour in a shallow dish. In another bowl, whisk the eggs with salt, pepper, and cayenne pepper, if using. In a third bowl, combine the shredded coconut and panko breadcrumbs.
3. Coat the Shrimp: Dredge each shrimp in the flour, shaking off the excess. Dip it into the egg mixture, then coat thoroughly with the coconut-panko mixture, pressing lightly to adhere.
4. Heat the Oil: In a large skillet, add about 1/2 inch of vegetable oil and heat over medium-high heat until hot.
5. Fry the Shrimp: Gently place the coated shrimp into the hot oil in batches, ensuring not to crowd the pan. Fry for about 2-3 minutes on each side until golden brown and crispy.
6. Drain: Remove the shrimp from the oil and place them on a plate lined with paper towels to absorb excess oil.
7. Make the Sweet Chili Mayo: In a small bowl, combine the mayonnaise, sweet chili sauce, lime juice, and garlic powder. Mix until smooth.
8. Serve Immediately: Arrange the coconut shrimp on a serving platter and serve warm with the sweet chili mayo for dipping. Garnish with fresh cilantro if desired.