In a small bowl mix mayo, sriracha and lime and whisk until combined. Refrigerate until ready to use.
Add cornstarch to another small bowl
In a small bowl add egg and coconut milk and whisk until combined.
In another small bowl add coconut and Panko bread crumbs, paprika, garlic powder and salt. Mix well
Dip shrimp one at a time into the cornstarch, then egg mixture and them coconut mixture. Place on a baking sheet and repeat until all shrimp are done.
In a large skillet or dutch oven heat 2 inches of frying oil to 350 degrees. Add shrimp a few at a time, cook for 2 minutes then flip and cook another 2 minutes. Remove and drain on a paper towel.