Preheat your oven to 350°F. Lightly oil a rack or use cooking spray, then set it on a baking sheet and set aside.

Combine panko breadcrumbs with shredded coconut (or garlic powder or parmesan) in a bowl.

For easier cleanup and transferring, line the baking sheet with parchment paper. Spread the breadcrumb mixture evenly on the parchment and bake for about 4 minutes until it turns golden brown.

Return the toasted breadcrumb mixture to the bowl and mix in the kosher salt.

Prepare the dipping sauce by combining mayonnaise, sriracha, and lime juice in a bowl. Cover and refrigerate until ready to use.

Set up your breading station: place flour on a plate and season with salt and pepper. In a small bowl, have the beaten eggs ready. On another plate, spread out the breadcrumb mixture.

Dip each shrimp in the flour, then shake off the excess. Next, dip into the beaten eggs, and finally coat well with the breadcrumb mixture.

Place a new sheet of parchment paper on the baking sheet. Arrange the breaded shrimp on the prepared rack.

Increase the oven temperature to 425°F and bake for 8 to 10 minutes or until the shrimp are crispy and golden brown.

Serve the shrimp on a platter, garnished with fresh parsley, and enjoy with your preferred dipping sauce.