Preheat oven to 400°F. Pat the shrimp dry. Spread on a single layer on a sheet pan. Drizzle with avocado oil, salt and pepper. Toss to coast. Roast at 400°F for 8-10 minutes or until the shrimp is opaque and just starts to curl. Remove the shrimp from the oven. Once plated, squeeze on a little lime juice and top with the toasted coconut, lime zest and cilantro.
Make the mango sauce while the shrimp roasts. Blend the mango, coconut milk, lime juice, garlic, honey, ginger and hot sauce in your high powered blender. Taste. Add salt to taste. Pour into a small bowl and serve with the warm shrimp.