1-Prepare three medium bowls as follows: In the first, combine the 1/3 cup all-purpose flour or whole wheat flour with the 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.

2-In the second bowl, beat the 2 large eggs until well mixed.

3-In the third bowl, mix the 3/4 cup Panko bread crumbs with the 1 cup sweetened shredded coconut.

4-Coat each of the 1 pound raw large shrimp (peeled and deveined with tails attached) by dipping them first in the flour mixture, then in the beaten eggs, and finally in the coconut and Panko mixture, making sure to cover evenly.

5-Set the coated shrimp aside and heat 3 to 4 tablespoons of vegetable oil, coconut oil, or olive oil in a large skillet over medium heat until it covers the bottom of the pan.

6-Fry the shrimp in batches, about 7-8 at a time to avoid overcrowding, for 2 to 3 minutes per side until they turn golden brown and crispy.

7-Remove the shrimp and drain them on paper towels. If desired, sprinkle with the 1 tablespoon finely chopped cilantro. For the optional dipping sauce, combine the 3 tablespoons Thai chili sauce with the 6 tablespoons orange, peach, or apricot jam or preserves, and serve alongside.