• Preheat the oven to 325ºF. Spread the coconut in a single layer on a baking sheet. Toast for 15 minutes, stirring every 5 minutes, until golden brown. Cool slightly then transfer from the pan to a bowl.
  3 cups sweetened flaked coconut
• While the coconut is toasting, prepare the shrimp. In a small bowl, whisk the eggs. In a large ziplock bag add the cornstarch, paprika, salt, and pepper, shake to combine.
  2 large eggs, ½ cup cornstarch, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon pepper
• Increase the oven to 425ºF. Prepare a baking sheet by generously spraying with nonstick cooking spray or drizzle evenly with any preferred oil, such as olive oil, avocado oil, or coconut oil.
• Add the shrimp, lightly blotted dry, to the cornstarch mixture and shake to combine.
  1½ pounds large shrimp (peeled and deveined)
• Remove the shrimp from the bag and dip, 3-4 at a time, in the egg mixture. Shake off excess and then roll in the toasted coconut. Transfer the coated shrimp to the prepared baking sheet.
• Repeat with remaining shrimp. Once they have all been breaded, spray the tops with more nonstick cooking spray or drizzle with more oil. Bake for 10-12 minutes while you prepare the gluten-free coconut shrimp sauce. Serve immediately with sauce.

Dipping Sauce

• Combine the coconut shrimp sauce ingredients in a small microwave-safe bowl. Heat for 15-30 seconds for the jam to soften, then stir to combine. Refrigerate leftovers.
  ⅓ cup orange marmalade, peach, or apricot jam, 3 tablespoons sweet Thai chili sauce