Preheat oven to 400F. Line a baking sheet with parchment paper. Pat the shrimp dry with a clean tea towel.
Prepare the three breading steps. Whisk together cornstarch, salt, pepper, and paprika in a shallow bowl. Beat eggs in a separate bowl. In a third shallow bowl, whisk together shredded coconut and ground Simply 7 chips “breadcrumbs”.
One at a time, coat each shrimp first in cornstarch, then dip in egg, and finally coat in the coconut mixture.
Place each shrimp about an inch apart on the baking sheet.
Bake for 20 minutes, until breading is crispy, lighly browned, and shrimp is pink and opaque.
While the shrimp cooks, prepare the dipping sauce by whisking together all the ingredients vigorously.
If serving with the salad, prepare the salad now too. Combine cucumber, avocado, mango, and cilantro in a mixing bowl. In a small jar, combine lime juice, avocado, shallot, Dijon mustard, and a shake of salt and pepper. Shake the jar vigorously to combine.
Pour the dressing over the salad and toss gently to coat.