Coconut Shrimp

Gather ingredients:

After the shrimp are deveined, using your hands, open the flesh of the shrimp until it lies flat, like an open book. Take caution not to split the butterflied shrimp in half.

Stir together mayonnaise, sweet chili sauce, and lime juice. Refrigerate until ready to serve.

Pulse the coconut flakes and panko together in the food processor until uniform in texture. Place in a medium bowl. In another medium bowl, whisk together flour, salt, garlic powder, smoked paprika, and cayenne pepper. In a third medium bowl, whisk together the eggs until smooth.

Line a large rimmed baking sheet with parchment paper. Dredge shrimp in flour mixture, then egg, and then breadcrumb mixture. Place on baking sheet. Let shrimp rest 10 minutes in refrigerator.

Using a deep fryer or a heavy, deep skillet, pour oil to a depth of at least 2 inches and heat to 350°F. Fry shrimp, in batches, 2 to 2 1/2 minutes, until golden brown. Drain on a paper towel-lined plate and sprinkle with salt. Serve with dipping sauce.