These shrimp are baked, but you can fry them in oil instead of baking them for a crispier texture. Or if you don’t want to fry but still want a slightly crispy texture, spray the both sides of the coated shrimp with cooking spray before baking them.
Pre-heat oven to 375°F. Line a baking sheet pan with foil or parchment.
Rinse and pat dry the shrimp. Season all sides of shrimp with paprika, garlic powder, salt and pepper.
You’ll need 3 small bowls: In first bowl, add the flour. In second bowl, whisk together eggs. In third bowl combine coconut flakes and bread crumbs.Coat shrimp in flour mixture, then dip in egg mixture, then coat the shrimp with the coconut/bread crumb mixture. Place shrimp on prepared baking sheet. Repeat coating process on all the shrimp.
Bake the shrimp for about 15-20 minutes or until the crust is golden brown. Shrimp vary in size so cooking times will vary. If needed, turn the shrimp for more even coloring after baking for 10 minutes
For the Dipping Sauce: Whisk together the all of the dipping sauce ingredients (marmalade, chili garlic sauce, rice vinegar, and soy sauce) until smooth. Set aside until ready to serve with the coconut shrimp.