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

Prepare the shrimp: In a medium bowl, whisk the eggs and toss 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.

Coat the shrimp: Press each egg-coated shrimp into the coconut mixture, turning to coat all sides and pressing gently so the coating adheres. Arrange the shrimp in a single layer on one of the prepared baking sheets. Brush or drizzle lightly with olive oil.

Prepare the mushrooms: In one bowl, whisk the egg. In a second bowl, mix together the shredded coconut, panko breadcrumbs, flour, salt, and black pepper.

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 and crisp, the shrimp are opaque and cooked through, and the mushrooms are tender inside.

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 to your preference.

Transfer the crispy shrimp and mushrooms to a serving platter. Garnish with fresh Thai basil or cilantro and serve right away with the pineapple chili sauce for dipping. Add honey mustard or aioli on the side if desired.