For the Coconut Shrimp:

Prepare the Shrimp:

• Clean and devein the shrimp.
• Pat them dry with paper towels to remove any excess moisture.

Set Up Dredging Stations:

Flour Mixture:

• In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be your first coating.

Egg Wash:

• In another shallow bowl, beat the eggs. This will help the coconut and breadcrumbs adhere to the shrimp. Coconut and Breadcrumb Mixture:
• In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.

Dredge the Shrimp:

• 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.

Fry the Shrimp:

• 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:

Prepare the 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.

Serving:

• Serve the fried coconut shrimp hot with the orange marmalade dip on the side.