1½cupsfresh or frozen mango chunksthawed if frozen
1teaspoonSriracha saucemore or less to taste
Juice of 1 lime
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
Place 1 cup of bread crumbs on a large plate and combine the remaining bread crumbs with the coconut on another large plate.
Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate with the bread crumbs. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture, tossing and pressing the coconut onto the shrimp to coat well. Place the shrimp on the prepared baking sheets. Spray with some cooking spray. Bake for 6 minutes, turn the shrimp over, spray the other side with cooking spray, and cook for another 5 to 6 minutes or until the coconut is golden brown and the shrimp are bright pink. While the shrimp are baking, make the sauce.
To make the sauce, put the mango, Sriracha, and lime juice in a blender and blend until pureed. Pour into a small serving bowl and serve with the shrimp.