Mediterranean Coconut Shrimp with Sweet Chili Mayo

1 lb (450g) large shrimp, peeled and deveined, tails on

½ cup all-purpose flour

Salt and pepper, to taste

2 large eggs, beaten

¾ cup unsweetened shredded coconut

½ cup panko breadcrumbs

1 tsp dried oregano

1 tsp garlic powder

½ tsp paprika

Olive oil spray or neutral oil, for frying or baking

For the sweet chili mayo:

½ cup mayonnaise

2 tbsp sweet chili sauce

1 tsp lemon juice

½ tsp smoked paprika (optional)

Pinch of salt

Instructions

Prep the Shrimp
Pat shrimp dry with paper towels. Season lightly with salt and pepper.

Set Up Breading Station

In one bowl: flour with a pinch of salt and pepper.

In second bowl: beaten eggs.

In third bowl: combine shredded coconut, panko, oregano, garlic powder, and paprika.