Start by patting your peeled and deveined shrimp very dry with paper towels (especially if you're using previously frozen shrimp).
Whisk together the coconut milk, red curry paste, lime zest, fish sauce, salt, flour, egg, and baking powder until smooth. Transfer the shrimp to a baking dish and pour the batter over the shrimp. Toss well to coat and let the shrimp sit in the batter for at least 30 minutes at room temperature.
Combine the panko, coconut, and sesame seeds in a shallow dish or plate and toss to combine.
Fill a 4 qt dutch oven or pot with about 3 inches of canola oil and heat the oil over medium-high heat until the temperature reaches 360 F.
Remove the shrimp from the batter, shaking off an excess, and coat the shrimp in the panko coconut mixture. Lay the shrimp on a plate or baking sheet and continue coating the remaining shrimp.
In batches, fry the shrimp for 2-3 minutes per side until golden brown. Using a spider or slotted spoon, transfer the shrimp from the oil to a paper towel-lined tray to drain the excess oil. Repeat with the remaining shrimp, giving the oil time to heat back up between batches.
Serve the shrimp with sweet chili sauce, sweet and spicy cocktail sauce, limes and fresh herbs.