Pre-heat oil to 350 degrees in a medium frying pan.

In a medium mixing bowl, combine coconut flakes and panko breadcrumbs.

Dredge the shrimp in flour, ensuring it is fully coated.

Dip the flour-coated shrimp in the beaten egg mixture, ensuring complete coverage.

Coat the egg-covered shrimp with the coconut and panko mix, pressing down firmly to ensure proper breading.

Fry shrimp in preheated oil until golden brown, being careful not to burn the coconut.

Remove the fried shrimp and place it on a paper towel-lined plate to drain excess oil.

In a separate saucepan, combine sugar, rice vinegar, and pineapple juice.

Bring the mixture to a boil, stirring until the sugar dissolves completely.

Add guava concentrate to the boiling mixture and continue to boil.

In a small bowl, mix the cornstarch and water to create a slurry.

Gradually add the cornstarch slurry to the sauce while stirring continuously, to thicken it.

Adjust the amount of slurry to reach the desired consistency, ensuring the sauce can coat a spoon.

Serve the sauce as a dip alongside the fried shrimp, or pour the sauce over the shrimp before serving.