Pat the shrimp very dry with paper towels, then remove shells and veins if needed. Leave the tails on for easy handling and an attractive presentation.

Set up three shallow bowls. Mix flour, salt, black pepper, and optional garlic powder in the first; beat the eggs in the second; and combine sweetened shredded coconut with panko breadcrumbs in the third.

Coat each shrimp in the seasoned flour and shake off excess. Dip it into the beaten egg, then press firmly into the coconut-panko mixture so the coating adheres on every side.

Place the breaded shrimp on a tray and refrigerate for 15–30 minutes if you want a firmer crust. This optional rest helps the coating stay attached during frying.

Heat 1/2 inch of neutral oil in a large skillet to approximately 350°F (175°C). Use a thermometer when possible, since the oil temperature has a major effect on browning and texture.

Fry the shrimp in batches without crowding the skillet, cooking for about 2–3 minutes per side. Turn them carefully and continue until the coating is deep golden and the shrimp are opaque and curled.

Transfer the cooked shrimp to a paper-towel-lined rack or plate. Let the oil return to temperature before adding another batch so the next shrimp stay crisp rather than greasy.

Stir together the Thai sweet chili sauce, orange marmalade or apricot preserves, and lime juice. Serve the dipping sauce with the hot coconut shrimp, or use the optional oven method at 425°F (220°C) for approximately 12–15 minutes, turning once.