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

2. Place the flour in one shallow bowl. In a second bowl, whisk the eggs with the water. In a third bowl, mix the panko breadcrumbs and shredded coconut.

3. Dredge each shrimp in the flour, then dip it into the egg mixture, then coat it well in the coconut and panko mixture.

4. Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry the shrimp in batches for 2 to 3 minutes per side, until golden brown and cooked through. Transfer to a paper towel lined plate.

5. In a small saucepan, whisk together the orange juice, orange zest, honey, soy sauce, and rice vinegar. Stir the cornstarch with 2 tablespoons water in a small bowl, then add it to the saucepan. Cook over medium heat, stirring, until the sauce thickens.

6. Serve the shrimp hot with the orange sauce on the side or drizzled over the top. Garnish with parsley or green onion before serving.