Preheat your oven to 400 degrees F. Rinse the shrimp and pat dry. Set aside.

Place wire baking rack onto baking sheet. Coat with cooking spray.

Combine the panko, coconut flakes and cornflake crumbs into a shallow dish.

Whisk the egg in another shallow dish along with a splash of water.

Dip the shrimps, one by one, into the flour, then the egg, then the panko mixture.

Transfer to rack.

Bake for 8 minutes, flip, then another 8 minutes until the shrimp are curled up and golden brown.

Meanwhile, whisk together the mayo and sweet chili. Serve immediately!