Combine apricot preserves and sweet chili sauce for the serving sauce and set aside.

Rinse the shrimp in cold water and pat dry thoroughly with paper towels.

Set up a dredging station with three shallow bowls. In the first bowl, combine the all-purpose flour, salt, and garlic powder. In the second bowl, beat the eggs until well blended. In the third bowl, combine the shredded coconut and panko breadcrumbs.

Dredge each shrimp first in the flour mixture, then dip into the beaten eggs, and finally press firmly into the coconut and breadcrumb mixture. Place the coated shrimp on a plate or baking sheet until ready to cook.

Add about ¼ inch of vegetable oil to a large skillet and place over medium-high heat.

Heat the oil until it shimmers (approximately 350 degrees F). Carefully add the shrimp to the hot oil, being careful not to overcrowd the pan. Fry for about 2 minutes per side, or until golden brown and crispy. Remove the shrimp with a slotted spoon and drain on paper towels. Serve immediately with the prepared dipping sauce.