In a shallow bowl, combine flour, salt, pepper, garlic powder, and cayenne pepper. In another bowl, beat the eggs and add lime zest. In a third bowl, mix shredded coconut and panko breadcrumbs.

Dip each shrimp first in the flour mixture, then in the egg mixture, and finally coat with the coconut-panko mixture. Press gently to ensure the coating sticks.

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering.

Fry the shrimp in batches for 2-3 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

For the sauce, combine the diced mango, peach, jalapeño, lime juice, and honey in a bowl. Mix well and season with salt to taste.

Serve the fried shrimp hot with the mango-peach jalapeño sauce on the side.