Coconut Shrimp with Creamy Dipping Sauce

Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

Combine flour, garlic powder and ginger in a shallow dish. Beat eggs in another shallow dish. Combine coconut and salt in a third shallow dish.

Butterfly each shrimp by cutting halfway through the back and stopping at the tail, so that the tail stands up. Coat the shrimp in the flour mixture, shaking off any excess. Dip in the egg and let any excess drip off. Then coat with the coconut, leaving the tail uncoated. Place the shrimp, with the tail standing up, on the prepared baking sheet. Bake until the shrimp are cooked through and the coconut starts to brown, about 10 minutes.

Meanwhile, combine yogurt, chili sauce and cilantro in a small bowl. Serve the shrimp with the yogurt sauce for dipping.