coconut shrimp with tangydeliciousness sauce

Found this at a cozy kitchen and tweaked it to incorporate more ingredients that already reside in my pantry. The smell of the coconut kind of gave me flashbacks to my unsatisfactory experiences with coconut oil (read that thrilling drama here and here),  but I quickly recovered.

Whatchoo need....

18 ish shrimps, cleaned.peeled.deveined

.75 cups of flour

2 tsp garlic powder

1/8 tsp chili or cayenne pepper powder
1 beaten egg
.75 cup of shredded coconut (i used sweetened, cause that's what they had at the dollar store and, well, it was a dollar)
2 tbs of Panko breadcrumbs (i happened to have Panko breadcrumbs, but i'm pretty sure regular bcs would work too)
s+p to taste


if you wanna make the sauce...
2 tbs honey
splash oj
splash soy sauce

1. preheat oven to 450. line baking sheet with parchment paper. i used wax paper and cooking spray, because i'm not a chef and don't carry parchment paper in my pantry, but the little shrimps STILL STUCK.   so, i would recommend getting parment paper OR maybe using crisco.
2. mix flour, garlic powder, and chili powder in shallow bowl. also mix breadcrumbs and coconut in another shallow bowl.
3. sprinkle a little s+p on your shrimps. then dredge them in the flour mix, coat them with egg, and roll them in the coconut mix. then line them up on your pan. see figure 2.
4. bake for 15-20 minutos.  while baking, mix all the ingredients for the sauce together in a ramekin.
5. enjoy with rice/beans/wine.