In a small mixing bowl combine apricot preserves, lime juice, salt, minced garlic, and grapefruit zest. Refrigerate until ready for use. Prep your breading station bowls. One  with salted flour, the second with beaten eggs, combine your panko and coconut in the third. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. Set the coated shrimp aside on a baking sheet until finished. Add enough oil the bottom of a large skillet to cover the shrimp and preheat to  medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan.  Batches will vary in size depending on the capacity of your pan but as a rule of thumb you want enough space that the shrimp are not overlapping one another. Flip after 2-3 minutes and fry the other side for 2 minutes or until golden brown. Drain the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve immediately with apricot citrus preserves. Enjoy!