1. Pat the shrimp completely dry with paper towels and season lightly with salt, black pepper, garlic powder, and paprika.

2. Prepare a breading station with flour in one bowl, beaten eggs in another bowl, and a mixture of panko breadcrumbs and shredded coconut in a third bowl.

3. Coat each shrimp first in flour, then dip into the eggs, and finally press into the coconut breadcrumb mixture until fully coated.

4. Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F.

5. Fry the shrimp in batches for 2 to 3 minutes per side until golden brown and crispy.

6. Transfer the cooked shrimp to a paper towel-lined plate or wire rack to drain excess oil.

7. In a saucepan over medium heat, combine orange juice, orange zest, honey, soy sauce, minced garlic, and red pepper flakes.

8. In a small bowl, whisk together cornstarch and water until smooth, then stir into the sauce mixture.

9. Simmer the sauce for several minutes until thickened and glossy.

10. Arrange the crispy shrimp on a serving platter and serve with the warm orange sauce for dipping.

11. Garnish with sliced green onions and additional orange zest if desired.