Prepare the shrimp coating by getting three separate medium-sized bowls.
Combine the flour, sea salt, freshly cracked pepper, garlic powder, and paprika together in the first bowl; mix well.
Crack the two eggs in the second bowl and whisk until very well combined.
Add the shredded coconut and panko crumbs in the third bowl and mix until well combined.
Dip each shrimp lightly into the flour, then the egg mixture, followed by dredge the shrimp in the coconut mixtures, pressing gently to adhere. You want a lot of coconut coating on each shrimp.
Set aside on a plate and repeat with the remaining shrimp, use parchment paper between stacked layers of shrimp, as needed.
Place into the refrigerator for 30 minutes. Don't skip this step, it helps the coating really adhere to the shrimp.
Make the dipping sauces, if desired.
For the sweet sauce, add 1 part Thai sweet chili sauce to 2 parts orange marmalade in a small dish; mix well.
For the spicy sauce, place some mayonnaise in a dish then add some sriracha, to taste, as well as a splash of fresh lime juice; mix well. Set aside to allow flavors to mingle.
Cook the shrimp by heating enough oil to cover the bottom of the pan over medium heat.
Place the shrimp in the HOT oil - don't crowd the pan. Cook for 2-3 minutes and flip and cook for another 2-3 minutes, or until golden brown and the shrimp are cooked through.
Set on a paper towel lined plate. Immediately sprinkle with some sea salt, to taste.
Wipe out the bits in the bottom of the pan. Reheat more oil and cook the remaining shrimp in a second batch.
Place the finished coconut shrimp on a serving plate and serve with the dipping sauces and lime wedges on the side. Serve immediately. Enjoy.