Baked Coconut Shrimp

Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

In a shallow bowl or pie tin, combine the almond flour, salt, paprika, onion powder, garlic powder and pepper. In a second shallow bowl, beat the eggs. Place the coconut in a third, shallow bowl.

Working with one shrimp at a time, dip the shrimp into the flour mixture and turn to coat. Then dip the shrimp into the eggs, letting the excess drip off. Lastly, dip the shrimp into the coconut, and gently press to adhere. Arrange the coated shrimp on the prepared sheet pan, repeat with remaining shrimp.

Bake until the shrimp are pink and the coconut is beginning to brown on the edges, about 12 minutes.

Meanwhile, prepare the honey-chili sauce. In a small bowl, whisk together honey and chili paste. Serve shrimp immediately along with honey chili sauce, for dipping.