Creating Baked Thai Coconut Shrimp with Lemongrass Guacamole can be simple if you follow these steps:

1. Preheat your oven: Set it to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the shrimp: Rinse the shrimp under cold water and pat them dry with paper towels.
3. Set up the dredging station:
– In one bowl, combine flour, garlic powder, salt, pepper, and paprika.
– In a second bowl, whisk the eggs until well combined.
– In a third bowl, mix shredded coconut and panko breadcrumbs.
4. Coat the shrimp:
– Dredge each shrimp in the flour mixture, ensuring it’s fully coated.
– Dip it into the egg mixture, letting any excess dribble off.
– Finally, press the shrimp into the coconut and panko mixture, covering it well.
5. Arrange on the baking sheet: Place the coated shrimp in a single layer on the prepared baking sheet.
6. Spray with oil: Lightly spray the shrimp with cooking spray or drizzle with olive oil for added crispiness.
7. Bake the shrimp: Place the sheet in the oven and bake for 15-20 minutes, or until the shrimp are golden and cooked through.
8. Prepare the guacamole:
– In a bowl, mash the avocados with a fork until creamy.
– Add finely chopped lemongrass, lime juice, jalapeño (if using), salt, and pepper. Mix until smooth.
9. Taste and adjust seasoning: Combine all ingredients well, adjusting salt and lime as needed.
10. Serve: Once the shrimp are done baking, remove them from the oven and serve immediately with the lemongrass guacamole on the side.