For the coconut shrimp; mix panko, coconut, salt and parsley. Dip each shrimp in the beaten egg, and then into the panko and coconut mixture. Repeat this step until each shrimp has been dredged twice. Place on a parchment lined baking sheet and bake for approximately 12-15 mins or until browned and crispy.
For the peach salsa; add all ingredients to a bowl and mix to combine.
For the lime cream, mix all ingredients together until smooth.
Serve two to three coconut shrimp on a warmed corn tortilla, top with peach salsa and a drizzle of the lime cream and enjoy!