Preheat the oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper and brush it with Coconut Oil (1 tablespoon).
In a small food processor, pulse the Brazil Nuts (1/2 cup) until finely ground. Transfer to a shallow bowl.
Whisk the nuts with Unsweetened Shredded Coconut (1/2), Garlic Powder (1/2 teaspoon), and Salt (1/2 teaspoon).
Beat the Large Egg (2) in another medium mixing bowl.
Peel and devein the Shrimp (1 pound). Keep the tails on.
Pat the shrimp dry.
One at a time, dip each shrimp in the egg mixture until fully coated, followed by the coconut mixture, patting them lightly so the crumbs adhere. Place the breaded shrimp on the prepared baking sheet.
Bake for 20 minutes, or until golden brown. For even more color, pop under the broiler for 1 minute.