Preheat oven to 425F. Line a large, rimmed sheet pan with parchment paper.
In a bowl, combine the breadcrumbs and shredded coconut.
In a separate bowl, mix the flour, paprika, garlic powder, and salt together.
Add the beaten eggs into a third small bowl.
Working one shrimp at a time, dip each shrimp in the flour mixture, then the eggs, and lastly the coconut mix. Place on the prepared pan.
Bake for 8-12 minutes, until fully cooked, flipping halfway through. You can also drizzle the shrimp with olive oil prior to baking for added crispiness.
In the meantime, make the sauce by combining all ingredients together. Mix until well-incorporated. Serve with the warm shrimp.
Enjoy with Klarbrunn Pineapple Coconut Sparkling Water for a complimentary refreshment!
