Coconut Shrimp with Mango-Peach Salsa

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1 mango, diced

1 peach, diced

1 jalapeno, seeded and minced

2 tablespoons Sriracha

2 tablespoons chopped fresh basil

1 lime, zested and juiced

Kosher salt and freshly ground black pepper

1 cup panko breadcrumbs

3/4 cups sweetened shredded coconut

1/4 cups all-purpose flour

1/2 teaspoon crushed red pepper flakes

2 large eggs, beaten

1/4 cup buttermilk

1 pound jumbo shrimp, peeled and deveined, tails intact

Vegetable oil, for frying