Place beaten eggs in a medium bowl.
Butterfly shrimp.
Put flour and coconut in separate dishes.
Blend tempura mix and water in a large bowl.
Dust shrimp in the flour, then dip in egg, then the tempura.
Dredge in the coconut and place on a buttered baking dish. Bake at
350F for 35-40 minutes, or until shrimp are done.