First, thaw shrimp, turn your oven to high broil and spray a baking sheet with nonstick cooking spray.
Place coconut, bread crumbs, paprika, garlic powder, cayenne, lemon zest, and salt into a medium bowl and mix until combined.
In another bowl, whisk two eggs.
Dip thawed shrimp into the egg wash and then place in coconut mixture and toss until coated. Transfer onto the baking sheet and repeat until all shrimp have been coated.
Before placing in the oven, spray shrimp with cooking spray. Broil on high for 3-4 minutes or until golden brown and crunchy. Make sure to watch your shrimp the entire time so that they do not burn!
While your shrimp is cooling make chili mango dipping sauce.
Place the flesh of 1/2 a mango, coconut cream, chili paste, and honey into your Ambiano Professional Nutrition Blender and blend until smooth. Transfer into a small bowl.
Garnish shrimp with fresh parsley, lemon zest, and cracked pepper before eating!