Creating Coconut Shrimp with Lemon Chilli Sauce is simple with clear steps. Follow these instructions carefully to achieve the best results:

1. Prepare the Shrimp: Rinse the shrimp under cold water, then pat them dry with paper towels.
2. Mix the Dry Ingredients: In a bowl, combine shredded coconut, breadcrumbs, salt, black pepper, garlic powder, and paprika. Mix well to ensure even coating.
3. Prepare the Egg Mixture: In another bowl, beat the eggs until well combined.
4. Coat the Shrimp: Dip each shrimp first into the egg mixture, then dredge it in the coconut-breadcrumb mix. Ensure they are well-coated, then set aside on a plate.
5. Heat the Oil: In a large skillet, add enough oil to cover the bottom and heat it over medium-high heat.
6. Fry the Shrimp: Once the oil is hot (but not smoking), carefully add the coated shrimp in batches. Fry for about 2-3 minutes per side until golden brown and crispy. Avoid overcrowding the skillet.
7. Drain Excess Oil: Once cooked, transfer the shrimp to a plate lined with paper towels to absorb excess oil.
8. Make the Lemon Chilli Sauce: In a small bowl, whisk together mayonnaise, lemon juice, honey, chili sauce, lemon zest, and salt until smooth. Adjust spice levels to taste.
9. Garnish: Optionally, garnish the fried shrimp with fresh cilantro or lemon wedges for an extra touch of flavor.
10. Serve: Place the shrimp on a serving platter with a bowl of the lemon chili sauce in the center for dipping.