Clean and devein the shrimp, then pat them dry with paper towels.

Add the flour, salt, and pepper to a shallow bowl and stir to combine. In a second shallow bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.

Dredge each shrimp in the flour mixture, shaking off any excess. Dip it into the beaten eggs, then coat it in the coconut-panko mixture, pressing gently so the coating adheres.

Pour about 2 inches of oil into a heavy-bottomed pot and heat to 350°F. Use a thermometer to monitor the temperature.

Working in batches, fry the shrimp for 2–3 minutes, turning once, until golden brown and crisp. Avoid overcrowding the pot, which can lower the oil temperature.

Transfer the cooked shrimp to a paper towel-lined plate to drain.

For the dipping sauce, stir together the orange marmalade and chili sauce in a small bowl. Adjust the ratio to suit your taste, adding more marmalade for sweetness or more chili sauce for heat.

Serve immediately with the dipping sauce.