Directions :

1. In a food processor, pulse shrimp, scallions, garlic, ginger, panko, and 1 egg until shrimp are finely chopped and mixture is blended, about 15 pulses; season with salt and pepper. Shape shrimp mixture into 4 patties and transfer to a plate. Freeze until patties are slightly firm, 10 to 15 minutes.
2. Meanwhile, in a large bowl, toss carrot, cabbage, and cilantro. In a small bowl, mix mayonnaise, lime juice, hot sauce, and chili sauce. Add 6 Tbsp. mayonnaise mixture to carrot mixture and toss to coat; reserve remaining mayonnaise mixture.
3. Crack remaining 1 egg into a shallow bowl or pie plate and whisk to blend. Pour cornstarch into another shallow bowl or pie plate. Pour coconut flakes into a third shallow bowl or pie plate.
4. Place a shrimp patty in cornstarch, flipping to coat and dusting off any excess, then into egg, then into coconut flakes. Transfer to a parchment-lined baking sheet. Repeat with remaining patties.
5. In a large stainless steel skillet over medium heat, heat oil until shimmering (but not smoking!). Cook patties, turning halfway through, until coconut is deep golden brown and crisp, 3 to 4 minutes per side. Let drain on a paper towel-lined rack; immediately season with a pinch of salt, if desired.
6. Spread buns with reserved sweet chili mayo. Top bottom buns with shrimp burgers and slaw. Close burgers with top buns.