Coconut Shrimp with 2-Ingredient Dipping Sauce

large shrimp (21-25 count, peeled and deveined with tails left on)

all-purpose flour

garlic powder

salt

large eggs (beaten with a fork)

sweetened shredded coconut (*)

panko bread crumbs

light olive oil (or vegetable oil or coconut oil)

lime (cut into wedges, to serve)

sweet chili sauce

apricot preserves or apricot fruit spread