Whisk together the ingredients for the ketchup and transfer to a plastic or glass bowl. Set aside until ready to use. Keep in fridge when not using.
For the shrimp
Line a baking sheet with foil or parchment. Add oil to baking sheet and put in oven. Preheat the oven to 350°F.
Meanwhile, add the pecans to a food processor and process until it forms a powder. Make sure not to over process or it could turn into pecan butter. Add half of the coconut along with the garlic powder, salt, paprika and cayenne pepper. Process for about 5 seconds. Transfer to a bowl along with remaining coconut.
In another bowl, whisk together eggs. Dip shrimp in eggs, let drain, then toss in the pecan-coconut mixture. Transfer to a plate and repeat with remaining shrimp.
Carefully remove preheated baking sheet from oven. Transfer the pecan coated shrimp to the baking sheet and put in oven. Bake for 8 minutes then flip (or just stir the shrimp so they don't stick). Bake another 5-8 minutes, until shrimp are done and coating is lightly browned. Enjoy!