Coconut-Panko Shrimp With Orange-Glazed Sweet Potatoes

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2 tablespoons olive oil

1 3/4 pounds orange-fleshed sweet potatoes or yams, peeled, halved widthwise and cut into wedges

Kosher salt and ground black pepper, to taste

1/4 cup sweet orange marmalade

1 1/2 tablespoons lemon juice

1 tablespoon soy sauce

2 teaspoons Dijon mustard

Dash Tabasco or other hot sauce

2 tablespoons melted unsalted butter

1 pound medium shrimp, peeled and deveined, with tails left on

2 egg whites, lightly beaten

1/2 cup unsweetened coconut flakes

1 cup panko crumbs

Vegetable oil, for pan-frying

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