Blot the washed shrimp with a paper towel until completely dry.
In a bowl, beat the egg and then add the chicken broth. Whisk to combine. Spread the shredded coconut out on a plate. Dip one shrimp into the egg wash broth, then roll in coconut until evenly coated. Repeat until all shrimp are coated.
Add the oil to a hot frying pan over medium heat. Gently place each shrimp in the pan and cook for 2 to 5 minutes. Flip and cook until the coconut is golden brown.
Prepare Mann’s Spicy Thai Nourish Bowl according to package directions, top with coconut shrimp, and splash with lemon juice. Enjoy!