1. Add half the shrimp to a food processor and pulse until chopped. Chop the remaining shrimp into chunks. Add the shrimp to a bowl along with lime zest, lime juice, cilantro, scallions, garlic, ginger, old bay, salt, pepper, onion powder and egg white. Mix everything together and form into equal size patties. Cover and freeze for 15 minutes. If the patties aren’t forming you can add a bit of flour and panko this will help form your patties.

2. To make the slaw, add all ingredients to bowl and mix together.

3. To make the chili mayo add all ingredients to a bowl and mix together

4. For the breading station, in a small bowl combine flour and salt & pepper. In a separate bowl combine panko and coconut and in a third bowl add the beaten eggs.

5. Start by lightly coating the patties in flour then dip into the egg wash and dredge in panko using your hands to press the panko onto the patties to make sure they are completely coated.

6. Heat 1/3 cup canola or vegetable oil in a skillet over medium high heat. Fry the shrimp patties about 3-4 minutes per side until golden brown and crispy. Place on a paper towel to get rid of excess oil

7. To assemble your burgers, spoon mayo onto brioche buns, next add the shrimp patty and top with mango slaw.

Serve immediately.