1 lb (450 g) large shrimp, raw, peeled, deveined, with tails left on
1 C (250 ml) panko or gluten-free breadcrumbs
1 C (250 ml) unsweetened coconut flakes
Preheat oven to 450°F (225°C).
Spoon half prepared Le Taj Finishing Sauce into a large bowl. Add shrimp and, using your hands, mix to evenly coat.
In a plastic bag, mix breadcrumbs with coconut flakes.
Add one shrimp at a time to bag and shake to coat evenly. Place on Sheet Pan lined with Bake & Roll. Discard any leftover coating. Repeat with remaining shrimp and breadcrumbs. For a crispier crust, lightly spray shrimp with cooking oil.
Roast in oven until coating is golden and crispy and shrimp are cooked, about 7–10 minutes.
Serve with remaining prepared Le Taj Finishing Sauce for dipping.