2 tablespoons strawberry preserves
Pour oil to a depth of about 1/2 inch into a large skillet over medium-high heat. Toss coconut, panko crumbs and salt in a pie plate. Beat egg whites in another pie plate or shallow dish. Place the flour in a third pie plate or shallow dish. Dip shrimp into the flour, shaking off excess, then into the egg whites, then into the coconut mixture, coating all sides. When oil is very hot, fry shrimp about 3-4 minutes in batches until golden brown and crispy. Remove to paper towel lined platter for draining.
Serve shrimp with warm strawberry dip.
*For a hotter dip, increase the chipotle pepper to two.