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.