Creating Baked Thai Coconut Shrimp with Lemongrass Guacamole is straightforward if you follow these easy steps:

1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Shrimp: In a bowl, combine salt, pepper, garlic powder, paprika, and lime juice. Add shrimp and toss until they are well coated.
3. Prepare the Breading: In one bowl, place the beaten eggs. In a second bowl, mix the shredded coconut and Panko breadcrumbs together.
4. Coat the Shrimp: Dip each shrimp in the egg, then dredge it in the coconut-Panko mixture, pressing lightly to ensure coverage.
5. Bake the Shrimp: Arrange the coated shrimp on the prepared baking sheet in a single layer. Bake for about 12-15 minutes or until they turn golden and crispy.
6. Make the Guacamole: In a separate bowl, mash the avocados. Mix in the finely chopped lemongrass, cilantro, lime juice, and salt to taste.
7. Serve: Once the shrimp are done baking, remove them from the oven. Serve immediately with a generous scoop of lemongrass guacamole and garnish with sliced red chili if desired.

Following these steps will ensure a delicious and satisfying dish!