Rinse shrimp in cool water and pat dry with paper towels.
Put flour (with salt, pepper and optional garlic powder), beaten egg and coconut into three bowls.
Holding onto the tail of the shrimp, dip into flour, then dip into egg and then into the coconut, coating both sides.
Lay shrimp in a single layer on a baking sheet or plate.
Heat oil in a flat bottom frying pan. Oil should be at 1/4 inch deep. Heat oil to 350 degrees F
Add shrimp and cook on each side for about 2 minutes or until shrimp turns pink and coating is golden brown.
Place on some paper towels and allow excess oil to drain.
Serve with dipping sauce.
Coconut Shrimp Dipping Sauce
Combine chili sauce and apricot preserves.
Notes
You can bake them in a 400 degree F oven for about 10 minutes on each side but they will not be as crisp.They are best served freshly cooked but leftovers can be kept in the refrigerator or frozen. To reheat, place in a 350 degree F oven for about 10-12 minutes on a baking sheet.