Preheat oven to 425F.

Clean shrimp, rinse, and pat dry.

In a small bowl, combine the coconut and panko. In a separate small bowl, break the egg and whisk lightly, and in a third bowl, whisk together the flour and seasonings.

Dip your shrimp first in the flour, shaking off the excess, then the egg, and then the coconut-panko mixture.

Place shrimp on a baking sheet lined with parchment, and spray lightly with nonstick spray.

Bake shrimp for 10 minutes, then flip and bake for 6-7 minutes longer.

When ready to serve, mix together the mayonnaise and as much sriracha hot sauce as desired. Enjoy!