Preheat oven to 425 degrees F and bake for 13-14 minutes per packaging instructions. Note: No need to thaw shrimp. Also, I baked mine for 30 minutes, 15 minutes each side for a crispier coconut shrimp.
Meanwhile, combine and whisk all the sauce ingredients in a bowl.
Pour sauce in a sauce pan over medium heat. Lower heat once it simmer. Add garbanzos and simmer for a few minutes until sauce is thick. Turn off heat.
Transfer baked coconut shrimp in a platter. Either serve the sauce on the side or pour it over coconut shrimp.
If you buy this at Costco or Sams, the package comes with 2 bags of coconut shrimp.
If you pour sauce, leftover coconut shrimp breading can get soggy. On the packaging, they have the original Sweet and Spicy Key Lime Coconut Shrimp recipe. I improvised this recipe to my liking. If you prefer it lime-ny then follow their recipe.
I have made this and added ¼ teaspoon curry powder and it was also delicious.