Step 1: Prepare the Dredging Stations: Set up three shallow dishes. In the first, combine all-purpose flour, salt, and pepper. In the second, beat the eggs. In the third, mix panko breadcrumbs and shredded coconut.
Step 2: Dredge the Shrimp: Working one at a time, dredge each shrimp first in the flour mixture, shaking off excess. Then dip into the beaten egg, ensuring it's fully coated. Finally, roll the shrimp in the panko and coconut mixture, pressing gently to adhere well.
Step 3: Chill the Shrimp: Place the coated shrimp on a baking sheet lined with parchment paper. Refrigerate for at least 15-20 minutes. This helps the coating stick during frying.
Step 4: Prepare the Lime Chili Dip: While the shrimp chill, combine mayonnaise, sweet chili sauce, fresh lime juice, Sriracha (if using), and chopped cilantro in a small bowl. Stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until serving.
Step 5: Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
Step 6: Fry the Shrimp: Carefully add a few shrimp at a time to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. The shrimp will turn pink and opaque.
Step 7: Drain and Serve: Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil. Serve immediately with the chilled Lime Chili Dip.