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Rinse, pat dry and butterfly shrimp;
Mix coconut flakes and Panko breadcrumbs and set aside;
To make the batter- 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;
In the meantime time prepare the sauce but whisking together mayonnaise, sweet chili sauce, sriracha, garlic, lime juice + 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 and enjoy!