Preheat oven to 425F. Lightly coat a baking sheet with cooking spray.

Line up two small shallow bowls. In bowl # 1 – whisk egg whites, until slightly frothy. In bowl # 2- mix flour, Panko, coconut, red pepper flakes and chili powder.

Dip shrimp in egg whites (bowl #1). Coat the shrimp in Panko coconut mixture (bowl #2) . Pressing coconut mixture lightly onto shrimp to help it adhere.

Place shrimp on prepared baking sheet and bake in the middle rack for 6-7 minutes. Turn shrimp over and cook an additional 6-7 minutes, until cooked through and coconut is toasty brown.

While shrimp are cooking prepare the Raspberry Chile sauce by combining Raspberry jam and sriracha in a small saucepan. Cook over medium-low heat until jam is melted (approx.. 1-2 min.). Serve right away