Here I served mine with mango salsa. Love that salsa with pork, chicken, or seafood. I could actually eat it as a side dish with almost anything. You can find the mango salsa recipe here
1 lb peeled, deveined large shrimp (it's a lot easier if you buy it already peeled and deveined!)
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups sweetened, flaked coconut
3 egg whites
Directions:Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray. Rinse and pat dry the peeled and deveined shrimp. In one bowl, mix the cornstarch, salt, and cayenne pepper. In another bowl, beat the 3 egg whites until they are foamy. In a third bowl pour the 2 cups of coconut. One shrimp at a time, coat it first in the cornstarch mixture (covering it completely), then dip it in the egg mixture, and then roll it in the coconut. Place it on the baking sheet and repeat until you run out mixture. (I completely coated about 30 shrimp).
Bake for 15-20 minutes, flipping halfway through, until shrimp is pink on the outside and the coconut is lightly browned.