To make the sauce, whisk together mayonnaise, sweet chili sauce, garlic powder, lime juice, scallions, Sriracha and red pepper flakes (if using); season with salt and pepper to taste and set aside.
If butterflying the shrimp: slice the back of the shrimp from top to bottom 3/4 of the way through (do not slice all the way through the shrimp).
Mix together the breadcrumbs and coconut in a shallow bowl. Coat the shrimp in the egg, then coat very well with the breadcrumb coconut mixture, pressing the breading on with your hands. Then set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat the oil in a sauté pan or skillet over medium heat to 300°F. Fry the shrimp on both sides until golden brown and cooked through. Once cooked, remove to a paper towel-lined plate to drain excess oil. Season with salt immediately.
Toss the pasta with the mayonnaise mixture.
Serve immediately with shrimp, garnish with scallions and drizzle chili sauce; serve with bread.