1/2teaspoondiced red serrano chileabout half a chile
Heat oven to 425 degrees. Spray a rimmed baking sheet with oil.
Remove the peel from the shrimp, leaving the tail intact, de-vein if necessary. Rinse under cold water. Drain, pat dry with paper towels. Cut lengthwise to butterfly shrimp.
Warm coconut oil in a glass bowl for 20 seconds in the microwave to liquify. Mix the panko bread crumbs, cayenne pepper and curry powder.
Holding the shrimp by their tails, dip first into the coconut oil, then in the panko mix to lightly coat, then, roll in the coconut. Be careful not to overcoat or you could end up with mushy shrimp. Lay the shrimp on its side on your prepared baking sheet.
Place baking sheet on the middle rack and bake for 15 minutes, or until coating is golden brown. Turn the shrimp halfway through baking.
* I used an Orange Carrot Marmalade bought at the farmers market. Mango or apricot can be substituted. Coconut Aminos are a low sodium, no soy substitute for soy sauce. Low sodium soy sauce can be substituted.