Preheat the oven to 425°F (220°C). Lightly oil two baking sheets or line them with parchment and set aside.

Prepare the shrimp by whisking the eggs in a medium bowl and tossing the shrimp in the egg mixture until completely coated.

In a separate bowl, combine the shredded coconut, panko breadcrumbs, flour, sesame seeds, paprika, salt, and black pepper.

Press each egg-coated shrimp into the coconut mixture, turning to coat all sides and pressing gently to adhere.

Arrange the shrimp in a single layer on one of the prepared baking sheets and brush lightly with olive oil.

Prepare the mushrooms by whisking the egg in one bowl, mixing the shredded coconut, panko breadcrumbs, flour, salt, and black pepper in another bowl.

Dip each mushroom piece into the egg, then into the coconut mixture, pressing to help it stick.

Arrange the mushrooms on the second baking sheet, leaving space between pieces, and brush lightly with olive oil.

Place both baking sheets in the oven and bake for 8–12 minutes, rotating the pans once if needed, until the coating is golden, the shrimp are opaque and cooked through, and the mushrooms are tender.

While the shrimp and mushrooms bake, stir together the sweet Thai chili sauce, ketchup, grated garlic, finely chopped pineapple, lime zest, and lime juice in a small bowl.

Taste and adjust lime or sweetness according to your preference.

Transfer the crispy shrimp and mushrooms to a serving platter.

Garnish with fresh Thai basil or cilantro and serve immediately with the pineapple chili sauce.

Add honey mustard or aioli on the side if desired.