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Preheat oven to 425 degrees F.
In a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs with milk. In a third shallow bowl, combine panko crumbs and coconut.
Coat shrimp in the first bowl, with the flour mixture, then dip the shrimp into the second bowl, with the egg mixture, until it is well coated.
Finally, in the third bowl, cover the shrimp with the panko and coconut mixture, spooning over the shrimp and pressing it to coat.
Place coated shrimp in a lightly sprayed cookie sheet or baking pan.
Once all the shrimp have been dipped and placed in a pan, evenly drizzle shrimp with the melted butter.
Bake for 10-15 minutes until shrimp are pink and firm.