Rinse, pat dry and butterfly shrimp
Mix coconut flakes and Panko breadcrumbs and set aside
Beat one egg and add flour, water, baking powder, paprika, salt, garlic powder, black pepper; stir to combine
Dredge each shrimp into the batter and the Panko/coconut mix; freeze for 10-15 mins to prevent them from burning
Prepare the sauce by whisking together mayonnaise, sweet chili sauce, sriracha, garlic, lime juice and zest, salt and black pepper
Deep fry shrimp at around 350 F for a minute or two per side until golden
Serve with chopped scallions and cilantro; dip in sauce and enjoy
