Here is how:
1. Preheat the oven to 425 degrees and cover a baking sheet with parchment paper.
2. Mix together:
3. In another bowl, lightly beat 3 eggs. In a third bowl, place some shredded/flaked coconut (about a cup).
4. Holding the shrimp (I used a pound of large raw shrimp de-thawed and de-shelled) by their tails, dip first into the beaten egg, then in the bread crumbs, then back in the egg, and finally in the coconut. Lay the shrimp on its side on your prepared baking sheet.
5, Bake for 15 minutes until lightly browned. Turn the shrimp halfway through baking. Serve with sweet Thai chili sauce (Maggi and Taste of Thailand are both gluten free).
Here is to not missing out!! xo