Preheat oven to 350 F.
Pat the shrimp dry with a paper towel if they are damp or wet.In a medium mixing bowl, whisk together the egg whites and the coconut oil.
In a separate medium sized mixing bowl, whisk together the coconut flakes, bread crumbs, garlic and onion powder.
Drop the shrimp in the egg whites and give them a good stir.
Pick them out (I used my hands), allowing them to drip off a bit of the excess and drop them in the dry coconut mixture.
Shake them around until they are coated and then place them individually on a parchment lined cookie sheet.
Bake for 20 minutes (no more!). They should be lightly golden brown.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.