For shrimp: In a small bowl, stir together flour, ¼ teaspoon each salt and black pepper and 1 teaspoon Stubb's Bar-B-Q Spice Rub, set aside. To a separate small bowl, add the eggs and whisk; set aside. To a separate medium bowl, stir together the the coconut flakes, Panko breadcrumbs, and remaining salt, black pepper and Stubb's Bar-B-Q Spice Rub.
To bread the shrimp, dip the shrimp first in the flour mixture, evenly coating the shrimp and shaking off any excess flour. After dipping the shrimp in the flour, dip in the shrimp in the beaten egg mixture and then the coconut-breadcrumb mixture, pressing the breading onto the shrimp. Place the breaded shrimp on a plate and repeat breading process with remaining shrimp.
Meanwhile, heat the oil in a Dutch oven or large skillet over medium-high heat. Once the oil has reached 325 degrees to 350 degrees F, working in batches, add 5-6 shrimp to the hot oil. Fry shrimp for 3 to 5 minutes, flipping as necessary, frying until shrimp is golden brown and crispy. Once shrimp is cooked, transfer to a paper towel lined plate and repeat frying process with remaining shrimp. Serve immediately with prepared Texas Sriracha and Peach Dipping Sauce.
For Texas Sriracha and Peach Dipping Sauce: In a medium sized bowl, whisk together peach preserves, Stubb's Texas Sriracha Anytime Sauce, salt and black pepper. Serve sauce immediately with fried coconut shrimp or store in the refrigerator, in an airtight container, for up to 4 days.