<p>Prepare the shrimp.</p><p>If they are not already peeled, remove the shell, leaving the tail if desired. Dry them with paper towels to remove excess moisture.</p><p>In a bowl, mix the beaten egg&nbsp;</p><p>In another bowl, mix the cornstarch, shredded coconut, salt, and paprika.</p><p>Dip each shrimp in the egg, then roll it in the coconut mixture, gently pressing to coat well.</p><p>Place the shrimp on the prepared baking sheet, spacing them slightly apart.</p><p>Bake until the shrimp are golden and crispy, and the coconut starts to brown.</p><p>Tip: Flip the shrimp halfway through cooking for even color<p><br></p>