For the Shrimp Bites:

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1 pound large shrimp, peeled and deveined

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

1 large egg, lightly beaten

1 ½ cups panko bread crumbs

Vegetable oil, for frying

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For the Sweet Chili Cream Sauce:

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½ cup mayonnaise

¼ cup sweet chili sauce

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon rice vinegar

½ teaspoon grated ginger

¼ teaspoon garlic powder

Pinch of salt

Pinch of black pepper

Optional: 1 tablespoon chopped cilantro for garnish

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Instructions:

1. Prepare the shrimp: Pat the shrimp dry with paper towels. Season generously with salt, pepper, and paprika.

2. Prepare the breading station: Set up three shallow dishes. In the first, place the flour. In the second, place the beaten egg. In the third, place the panko bread crumbs.

3. Bread the shrimp: Dredge each shrimp in the flour, shaking off any excess. Dip the floured shrimp into the egg, ensuring it's fully coated. Finally, coat the shrimp thoroughly in the panko bread crumbs, pressing gently to adhere.

4. Fry the shrimp: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small pinch of panko sizzles immediately. Carefully place the breaded shrimp in the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

5. Make the sweet chili cream sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sour cream, lime juice, rice vinegar, ginger, garlic powder, salt, and pepper until smooth and well combined. If using, stir in the chopped cilantro.

6. Serve: Serve the panko shrimp bites immediately with the sweet chili cream sauce for dipping.