Baked, not fried, this is lighter than the typical Coconut Shrimp you'll find in restaurants.
Steam or boil the shrimp until pink, about 10 minutes. Peel the shrimp leaving tails on.
Line a baking sheet with Reynold’s Wrap Non-Stick Foil. Preheat your to 450º.
Beat the two egg whites in one small bowl. In a separate bowl, mix the corn starch and Jerk Seasoning.
In a larger bowl, mix together the shredded coconut, Panko flakes and cayenne pepper.
Dust a shrimp in the cornstarch, then dip into the egg whites, then sink it into the spiced shredded coconut. Pack the coconut onto the shrimp and place it on the foil.
Place all of the shrimp on the foil and lightly spray with cooking spray. Cook in your preheated oven for 15 minutes. If you have a broiler, you can turn that on the last two minutes to help brown the tops.
Mix all ingredients with a wire whisk until blended. Serve in a separate dipping bowl. This can be made ahead and stored for up to 3 days.