1. Rinse, pat dry and butterfly shrimp;
2. Mix coconut flakes and Panko breadcrumbs and set aside;
3. To make the batter- beat one egg and add flour, water, baking powder, paprika, salt, garlic powder, black pepper; stir to combine;
4. Dredge each shrimp into the batter and the Panko/coconut mix; freeze for 10-15 mins to prevent them from burning;
5. In the meantime time prepare the sauce but whisking together mayonnaise, sweet chili sauce, sriracha, garlic, lime juice + zest, salt and black pepper;
6. Deep fry shrimp at around 350 F for a min or two per side until golden;
7. Serve with chopped scallions and cilantro; dip in and enjoy!
