Follow these simple steps to create delicious Coconut Shrimp with Sweet Chili Mayo:

1. Prepare the Dipping Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and lime juice. Set aside for flavors to meld.
2. Prep the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. This will ensure the coating adheres better.
3. Set Up Dredging Stations: In three separate bowls, place flour (seasoned with garlic powder, paprika, salt, and pepper), beaten eggs, and shredded coconut.
4. Coat the Shrimp: Dip each shrimp first into the flour, ensuring it’s fully coated, then into the beaten eggs, and lastly into the shredded coconut. Press gently to ensure the coconut sticks well.
5. Heat the Oil: In a large skillet, pour vegetable oil to a depth of about ¼ inch and heat over medium-high heat. The oil is ready when a small piece of shrimp sizzles upon contact.
6. Fry the Shrimp: Carefully place the coated shrimp into the hot oil, making sure not to overcrowd the skillet. Cook for about 2-3 minutes on each side or until golden brown and crispy.
7. Drain Excess Oil: Once cooked, transfer the shrimp to a plate lined with paper towels to drain any excess oil.
8. Serve: Arrange the coconut shrimp on a serving platter with the sweet chili mayo as a dipping sauce. Garnish with fresh cilantro or lime wedges if desired.

These steps simplify the cooking process, allowing you to enjoy your Coconut Shrimp with Sweet Chili Mayo almost effortlessly.