Prep the shrimp. Pat the shrimp dry with paper towels. Dry shrimp help the coating stick and crisp up better. Lightly season with salt and pepper.

Set up a breading station. In one shallow bowl, mix flour with 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of garlic powder. In a second bowl, beat the eggs. In a third, combine shredded coconut and panko in equal parts.

Coat the shrimp. Dredge each shrimp in the seasoned flour, shaking off excess. Dip into the eggs, then press firmly into the coconut-panko mixture so it fully coats both sides.

Choose your cooking method. Pan-Fry: Heat 1/4 inch of oil in a large skillet over medium to medium-high heat. When shimmering, add shrimp in batches. Cook 2–3 minutes per side until golden and cooked through. Transfer to a wire rack or paper towel and sprinkle with a tiny pinch of salt.

Bake: Heat oven to 425°F (220°C). Place coated shrimp on a parchment-lined sheet, mist lightly with oil. Bake 8–10 minutes, flipping once, until crisp and opaque.

Air-Fry: Heat air fryer to 390°F (200°C). Arrange shrimp in a single layer, mist lightly with oil. Cook 6–8 minutes, flipping halfway.

Make a quick dip. Stir 1/2 cup orange marmalade with 2 teaspoons Dijon and a squeeze of lime. Or mix 1/3 cup mayo with 1 tablespoon honey, 1 tablespoon lime juice, and a dash of sriracha.

Serve. Plate the hot shrimp with lime wedges and dipping sauce. For extra brightness, add a sprinkle of chopped cilantro.