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Preheat oven to 425F. Line a baking sheet with parchment paper and lightly grease with avocado oil spray or regular avocado oil.
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In a bowl, beat eggs with a pinch of kosher salt and black pepper.
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In another bowl, mix together the shredded coconut, arrowroot flour, kosher salt, garlic powder, black pepper, and cayenne pepper.
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Dip shrimp into the eggs and then dredge in the shredded coconut and arrowroot flour mixture.
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Make sure to pat the shredded coconut into the shrimp, and then lay it on the baking sheet.
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Repeat the process until all of the shrimp is coated.
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Lightly spray (or brush) avocado oil on top of the shrimp and bake for about 15 minutes depending on size of the shrimp or until light golden.
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Serve warm!