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Preheat oven 425 degrees and prepare a baking sheet with parchment paper.
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You’ll need 3 three small bowls. In one bowl add the flour, paprika, garlic powder, salt and pepper.
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In the second bowl, add breadcrumbs and shredded coconut, blend together well. In the third bowl using a whisk, beat the eggs together until they are light and frothy.
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Dredge the shrimp in the flour.
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Dip into the egg mixture. Make sure to let any excess egg drip off the shrimp. Lightly coat the shrimp in the bread crumb coconut mixture.
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Place the shrimp onto the prepared baking sheet, in a single layer. Make sure the shrimp are not touching.
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Lightly spray the shrimp with a non stick cooking spray.
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Bake the shrimp for about 10 minutes. You want them to be golden brown. Serve with prepared sweet chili sauce or with homemade apricot dipping sauce.