1. Season the flour with salt, pepper, onion powder, garlic powder, cayenne, chili powder, paprika, and lemon pepper, seasoning to your preference.
2. In a separate bowl, combine 1 part panko breadcrumbs and 2 parts sweetened coconut flakes. Season this mixture with salt, pepper, onion powder, garlic powder, cayenne, chili powder, paprika, and lemon pepper as desired.
3. Coat the shrimp first in the seasoned flour, then dip them in egg, and finally dredge them thoroughly in the seasoned coconut-panko mixture.
4. Fry the coated shrimp in hot oil until they are fully cooked through (reaching an internal temperature of 140ºF). Alternatively, you can bake them on a sheet pan in the oven or cook them in an air fryer, though frying typically yields crispier results.
5. For the dipping sauce, combine equal parts mayonnaise, sriracha, and sweet chili sauce.
6. When ready to serve, squeeze some fresh lemon juice over the cooked shrimp and enjoy with the Bang Bang sauce.
