Pat shrimp dry with paper towels. If shrimp are large, butterfly them by slicing along the back (don’t cut all the way through) so they lay flatter; otherwise leave whole. Lightly season shrimp with 1/2 tsp sea salt and 1/4 tsp black pepper; set aside.

Make coating mixture

In a shallow bowl combine panko breadcrumbs and shredded coconut. In a second shallow bowl place the flour. In a third bowl whisk the 2 eggs until smooth.

Dredge shrimp

Working in batches, lightly dredge each shrimp in flour (shake off excess), dip into beaten egg, then press into the panko-coconut mixture until well coated on all sides. Place coated shrimp on a wire rack or plate; let rest 5 minutes so coating adheres.

Fry shrimp

Heat a wide skillet over medium heat and add enough vegetable oil to reach about 1/4-inch depth (approximately 1 cup). Heat oil to 350°F (175°C) or until a breadcrumb sizzles immediately but does not burn. Fry shrimp in batches, careful not to crowd, 1.5–2 minutes per side until golden brown and cooked through (internal temp ~120–130°F). Transfer to a paper towel-lined tray and sprinkle lightly with remaining 1/2 tsp salt while hot.

Keep warm

If making multiple batches, keep cooked shrimp on a baking sheet in a single layer in a 200°F (95°C) oven while finishing remaining shrimp to keep crisp.

Mango-Sriracha Dipping Sauce

Combine diced mango, mayonnaise, Sriracha, lime juice, honey and 1/2 tsp salt in a blender or food processor. Pulse until smooth but slightly textured. If sauce is too thick, add up to 1 tbs water to reach dipping consistency. Taste and adjust honey or Sriracha to preference. Transfer to a small serving bowl and chill until ready to serve.

Garnish & Plating

Arrange 6 coated shrimp per serving on a platter or individual plates. Spoon a small bowl of mango-sriracha sauce alongside or drizzle a thin line on the plate. Sprinkle toasted sesame seeds, sliced scallions and micro cilantro over the shrimp. Serve immediately with lime wedges for squeezing.