1tbsp. freshly squeezed lime juice, plus more limes for serving
1lb. large tail-on shrimp, peeled, deveined, rinsed and patted dry
Sweet chili sauce, for serving
Cilantro leaves and stems, finely chopped, for serving
Preheat oven to 350F. Toss panko and coconut on a parchment lined, rimmed baking sheet. Bake about 4 mins, until golden and fragrant.
Increase oven temperature to 425F. When cool to the touch, transfer toasted crumbs and coconut to a medium bowl. Leave parchment paper inside the pan and place an oven safe rack inside of it.
Add flour, ground ancho chili and a pinch of salt and pepper to large, shallow bowl. Whisk together curry paste, fish sauce, lime juice and eggs in another bowl. Lastly, add toasted panko and coconut to a third bowl. Working in batches, dredge each shrimp first in flour, followed by egg mixture and panko and coconut. Place breaded shrimp on the prepared rack.
Bake shrimp about 8 minutes until they are opaque on the inside, fully cooked and golden brown. Serve shrimp with sweet chili sauce, cilantro and extra limes.