Coconut Shrimp

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 the 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. Let it sit in the refrigerator for 10 minutes.
Fill a small saucepan with about 2 inches of oil and heat over medium heat until it reaches 350℉. 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.
To make the chili orange dip, mix the orange marmalade, lime juice, and chili sauce in a small bowl 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.