Coconut Shrimp with a Citrus Sweet Chili Sauce🍤🥥

1. To one plate, combine 1.5 cups flour and 1/3 cup cornstarch to create the dredge. Season generously with Adobo, garlic powder, smoked paprika, and MSG.
2. To a separate plate, combine 2 cups of panko and 2 cups of sweetened coconut flakes for the breading. Season generously with Adobo, garlic powder, smoked paprika, and MSG.
3. In a bowl, whisk together 4 eggs and 2 tablespoons of heavy whipping cream for the egg wash.
4. Take 2 pounds of raw, peeled & deveined jumbo shrimp (with the tails on).
5. Lightly coat each shrimp in the flour dredge, then dip into the whisked eggs, and finally pack on the panko and coconut breading mixture.
6. Heat high heat oil to about 320 degrees F in a deep pan or fryer. Fry the breaded shrimp until they are golden brown, then transfer them to a cooling rack to rest.
7. For the Citrus Sweet Chili Sauce, combine 1 cup of sweet chili sauce, 1/4 cup of orange marmalade, the juice from 1 lime, 2 teaspoons of soy sauce, and 1 clove of grated garlic in a bowl. Add Sriracha to taste and mix well.
8. Serve the coconut shrimp hot, topped with fresh lime zest and accompanied by lime wedges and the Citrus Sweet Chili Sauce for dipping.