On plate, mix coconut and panko. In bowl, toss shrimp, curry powder and 1/2 tsp. salt. Dip shrimp in egg then coconut mixture, pressing to adhere. In large skillet, heat 1/2 inch coconut oil over medium-high. Cook shrimp until golden and cooked through, 2 to 3 minutes per side. Serve with chili sauce.