Preheat over to 350 degrees.
Using a mixer on medium speed, beat the cream cheese until smooth and creamy. Add in mayo, Sriracha, sweet chili sauce, rice vinegar and mix to combine. Set aside.
Add butter to a large skillet and melt over medium heat. Add shrimp and cook until shrimp turn pink, stirring occasionally (2-3 minutes). Remove shrimp from pan and if desired, set two shrimp aside for garnish. Chop remaining shrimp into small pieces. Add chopped shrimp to dip mixture and stir with a spoon to combine.
For the topping, mix Panko crumbs, garlic powder, onion powder, black pepper, and sea salt in a bowl.
Sprinkle topping over dip mixture and bake dip for 25-30 minutes or until edges are starting to bubble.
Turn off oven and turn broiler on low to finish browning the topping. Watch carefully as this will only take a minute or two. Remove dip from oven once golden brown on top.
If desired, garnish with green onion and the two reserved shrimp.
Serve immediately with toasted baguette slices.