QUICK TIP
The finer the shred of the coconut, the better it will stick to the shrimp.Equipment Needed
Measuring cups and spoons, bowls, spoon and a baking sheet with a wire rack
Instructions
Preheat the oven to 400°.
Using 3 small bowls, add the flour to the first bowl, crack the eggs into the second and add the shredded coconut to the third.
Add the onion, garlic powder and a pinch of salt to the eggs. Beat the eggs and seasonings with a fork.
Add sea salt to the flour and mix thoroughly.
Bread the shrimps by dredging each piece in the flour mixture. Tap off any excess then dip the coated shrimp into the egg mixture.
Let any excess egg drip off and dip the shrimp in the shredded coconut.
Once breaded, transfer the shrimp to a wire rack over top of a baking sheet and spray both sides with coconut oil spray.
Bake in the oven for 15 minutes, or until the shrimp is cooked and the coconut is golden brown.
To make the dipping sauce, mix the mayonnaise, hot sauce and lime juice in a small bowl.
Serve with the shrimp and enjoy!