Cook your rice according to the package instructions. In a small pot, warm your rice vinegar, sugar and salt until just about to boil, stir and remove from the burner. Evenly pour the mixture over your rice and fluff with a fork.
Shrimp:
In a medium bowl, whisk together the coconut milk, flour, arrowroot powder, egg, hot sauce and salt and pepper to taste.
In a shallow dish, whisk together the panko, garlic powder, onion powder, oregano, salt and pepper to taste.
Dip the shrimp into the batter and then dredge in the panko, gently pressing down to adhere.
Heat your oil in a large skillet and cook your shrimp in TWO batches, about 2 minutes per side, depending on the size of your shrimp. Transfer to a paper towel lined plate.
Sauce:
Whisk all ingredients together until smooth. Taste and adjust if needed.
Notes
You can substitute in buttermilk for the coconut milk.Any mayonnaise works for the sauce.