Preheat oven to 425oF.
Peel shrimp, leaving tails on, devein, if desired.
Place a wire rack coat with cooking spray in a 15- x 10inch jelly-roll pan.
Whisk egg whites just until foamy. Stir together cornstarch, onion and garlic in a shallow dish.
Stir together coconut, breadcrumbs and paprika in another shallow dish.
Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.
Bake for 10 -12 minutes or just until shrimp turn pink, turning once after 8 minutes.
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