in a skillet, heat 2 inches oil over medium heat to 325. meanwhile, in a shallow dish season bread crumbs with five spice powder, salt cayenne pepper. coat coconut with bread crumbs by tossing.

in another shallow dish, lightly beat the egg whites with a fork. dip the shrimp in the egg whites, allowing the excess to drip off. coat with the coconut breading. fry shrimp in batchesin hot oil for 3 to 5 minutes. until golden brown and crispy. drain on a paper towel. garnish with the lime wedges and serve with ginger apricot sauce.

ginger sauce: whisk together all ingredients in a small bowl. for a smooth dipping sauce, blend all ingredients in a blender or a small food processor. transfer to a serving bowl and refrigerate until ready to serve.