• Clean and devein the shrimp. Pat them dry with paper towels to remove any excess moisture.
• In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be your first coating.
• In another shallow bowl, beat the eggs. This will help the coconut and breadcrumbs adhere to the shrimp.
• In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
• First, coat each shrimp in the flour mixture, shaking off any excess.
• Dip the floured shrimp into the egg wash.
• Finally, coat the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well.
• Fill a small pot with about 2 inches of oil and heat over medium heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
• Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy. Make sure to flip over halfway.
• Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.

For the Orange Marmalade Dip:

• In a small bowl, mix the orange marmalade and chili sauce until well combined. Adjust the proportions to taste if you prefer it sweeter or spicier.
• Serve the fried coconut shrimp hot with the orange marmalade dip on the side.