Step 1: Prepare the Shrimp

Start by rinsing the peeled and deveined shrimp under cold water and pat them completely dry with paper towels. Ensuring they’re dry will help the coating stick better.

Step 2: Set Up the Breading Stations

In one bowl, mix flour, garlic powder, salt, and black pepper.
In a second bowl, beat the eggs and add a tablespoon of cornstarch to help the coating adhere.
In a third bowl, combine shredded coconut and panko breadcrumbs.

Step 3: Bread the Shrimp

Dredge each shrimp in the seasoned flour, shake off excess, dip in the egg wash, then roll it in the coconut-panko mixture. Press lightly to ensure the coating sticks well.

Step 4: Heat the Oil

In a deep skillet or wok, heat vegetable oil over medium-high heat (350°F or 175°C). Test the oil by dropping a bit of batter—if it sizzles and rises to the top, it’s ready.

Step 5: Fry the Shrimp

Carefully lower the coated shrimp into the oil, a few at a time. Do not overcrowd the pan. Fry until golden brown and crisp, about 2–3 minutes per side. Remove with a slotted spoon and place on a wire rack or paper towel to drain.

Step 6: Make the Dipping Sauce

In a small saucepan over low heat or a blender, mix sweet chili sauce, orange marmalade, rice vinegar, soy sauce, and ginger. Heat gently until warm. Stir well.

Step 7: Serve and Enjoy

Arrange the fried shrimp on a serving platter, garnish with green onions or sesame seeds if desired, and serve with the dipping sauce.