• Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat generously with non-stick cooking spray. Set aside.
• Take the shrimp out of the package and pat them dry with paper towels. Set aside.
• Set up a dredge station. In a shallow bowl, mix the cornstarch, salt, and garlic powder. In another shallow bowl, beat the egg whites until they're foamy. In a third shallow bowl, spread out the coconut flakes.
• Dip one shrimp first into the cornstarch until coated. Then dip into the egg whites, and finally dip in the coconut until well-coated. Repeat with the remaining shrimp.
• Place the shrimp in a single layer on the prepared baking sheet, leaving room between them so that they don't touch.
• Bake for 15 to 20 minutes, flipping halfway through, until the coating is golden brown. Remove from the oven.

Garlic Plum Dipping Sauce

• While the shrimp cooks, pour the plum sauce into a medium saucepan over medium heat. Whisk in the soy sauce, honey, garlic, and green onion. Bring to a boil.
• Lower the heat to medium-low and simmer for 5 minutes. Remove from the heat and transfer the sauce to a bowl.
• Plate the coconut shrimp on a serving platter with the bowl of plum sauce and serve immediately.