Clean and peel shrimp, leaving tails intact.
In a bowl, mix flour, salt, beer and siracha sauce.
In a separate bowl, mix panko, coconut and salt.
In a cast iron frying pan, preheat oil over medium high heat. You need approximately 1/2" of oil in your pan. Adjust amount of oil according to the size of your pan.
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.
Make certain temperature of oil returns to 360 degrees between batches.