2 pounds large tiger prawns or shrimp, peeled and deviened with tails on if possible
1 teaspoon garlic powder
2 eggs, beaten
1 1/2 cups shredded coconut
1/4 cup almond flour
salt & pepper to taste
Bake for about 15 minutes. Flipping shrimp half way through baking.
Note: if you don't want to make this gluten free, you can substitute all purpose flour for the coconut flour and breadcrumbs for the almond flour.
Serve with sweet chili sauce for dipping. I hope this dish brings you memories of Hawaii too. Enjoy!