• Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
• In a shallow bowl, add the coconut flakes and panko breadcrumbs.
• In a non-stick skillet over medium-low heat, add the coconut oil.
• Add the coconut mixture to the skillet.
• Stir constantly until lightly browned, about 3 to 5 minutes.
• Remove the skillet from heat.
• Stir the kosher salt and curry powder into the toasted coconut mixture. Then transfer the mixture back to the shallow bowl.
• In a medium bowl, beat the egg until blended.
• Add the shrimp to the egg and toss to coat evenly.
• Place each shrimp into the coconut mixture and turn to coat all sides.
• Place the coated shrimp on the prepared baking sheet in a single layer.
• Bake until the shrimp are firm and cooked through, 10 to 12 minutes.

For the Orange Chili Dipping Sauce:

• In a small bowl, add the orange marmalade, sweet Thai chili sauce, lime juice, pinch of salt and red pepper flakes.
• Using a whisk, mix until smooth.
• Serve the shrimp warm with the sauce on the side.