1. Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking oil.

2. To make the shrimp: Pat shrimps dry with paper towel. Working in an assembly line, combine coconut flakes and panko breadcrumb (add salt and pepper if desired) in a shallow bowl. In a separate bowl, beat the eggs. Dredge shrimps in egg mixture, shaking off excess followed by dredging in the dry mixture and place on prepared baking sheet. Repeat until all the shrimp is coated. Cook shrimp for 8-10 minutes, flipping half way. The exterior should be nice and golden.

3. To make the sauce: Combine all the ingredients in a bowl and refrigerate until ready to serve.To serve: Serve shrimp immediately after cooking with sauce on the side.

4. Garnish with greens, and lemon wedges.