In a bowl, mix flour, salt, beer and siracha sauce.
½ cup flour, ½ teaspoon salt, 1 Tablespoon Siracha sauce, ¾ cup beer, ½ teaspoon salt
In a separate bowl, mix panko, coconut and salt.
1 cup panko bread crumbs, ½ cup unsweetened shredded coconut
In a cast iron frying pan, preheat oil over medium high heat. You need approximately ½" of oil in your pan. Adjust amount of oil according to the size of your pan.
2 cups canola oil
Working in small batches, dip shrimp into batter and then into panko mixture. Pat crumbs onto shrimp. Set coated shrimp on a plate.
When the oil reaches 360 degrees, place shrimp in pan. Do not overcrowd pan. You may need to cook the shrimp in batches.
Cook each side for approximately 2 minutes per side, until golden brown.
Remove cooked shrimp from oil and place on a baking rack to allow excess oil to drip.
Serve hot or at room temperature.
Notes
Make certain temperature of oil returns to 360 degrees between batches.