Step 1

SPICY LIME MAYOWhisk ¾ cup plain whole-milk Greek yogurt, ¼ cup mayonnaise, 2 Tbsp. sambal oelek, ½ tsp. toasted sesame oil, 2 tsp. finely grated lime zest, 1 Tbsp. plus 1½ tsp. fresh lime juice, ½ tsp. toasted sesame oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 garlic clove, finely grated, in a small bowl to combine. Taste and add more sambal oelek and/or season with more salt if needed. Cover spicy lime mayo and chill until ready to serve.

Step 2

SHRIMP AND ASSEMBLYArrange 1½ lb. large shrimp (16–20), peeled, deveined, patted dry, on a rimmed baking sheet and season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Place ½ cup all-purpose flour in a shallow bowl. Lightly beat 2 large eggs in another shallow bowl to blend. Mix 1 cup unsweetened shredded coconut, ½ cup panko, ⅓ cup white and/or black sesame seeds, 1 Tbsp. granulated sugar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a third shallow bowl.

Step 3

Working with a couple shrimp at a time, dredge in flour, shaking off any excess, then dip into egg, letting excess drip back into bowl, and dredge in coconut mixture, pressing gently on both sides to adhere and evenly coat. Transfer breaded shrimp back to baking sheet as you go. Chill 10 minutes (this will help the breading stick to the shrimp).

Step 4

Pour vegetable oil (about 1¼ cups) in a large skillet to come ¼" up sides and heat over medium-high. Working in 2 batches, cook shrimp until crisp and golden, about 2 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet and let drain.

Step 5

To serve, divide spicy lime mayo among plates or shallow bowls, spreading it on 1 side and mound shrimp on top. Pile some cabbage wedges, sugar snap peas, cucumber spears, and/or other crunchy vegetables on other side. (Alternatively, you can serve family-style on a large platter.)