Combine bread crumbs, sesame seeds, coconut and salt in a separate bowl and mix. Place the corn starch in a separate bowl.
Dip shrimp in cornstarch and shake off the excess. Then, dip in the egg wash and then in the breadcrumb mixture. Refrigerate for 10-15 minutes.
Combine 1/3 cup of Sriracha Aioli and 2 tbsp of tamari in a small bowl. Transfer to a serving bowl and garnish with green onion and bell pepper.
Fill a straight sided sauté pan 1/2" deep with oil. Heat to 350-360F. Fry a few shrimp at a time until brown and crispy on all sides. Serve immediately and enjoy!