Crispy Coconut Shrimp with Sweet Chili Sauce

Preheat your air fryer to 400°F. Set up three shallow bowls. Add the flour to the first bowl. In the second bowl, whisk together the eggs and water. In the third bowl, combine the panko breadcrumbs, coconut flakes, garlic powder, paprika, salt, and black pepper.

Pat the shrimp dry with paper towels. Dip each shrimp into the flour, then the egg mixture, and finally press it firmly into the coconut-panko mixture until evenly coated. Place the coated shrimp on a plate while you finish the remaining batch.

Lightly spray both sides of the shrimp with olive oil cooking spray. Arrange the shrimp in a single layer inside the air fryer basket without overlapping. Air fry at 400°F for 8–10 minutes, flipping halfway through, until the coating is golden brown and the shrimp are fully cooked.

Transfer the crispy shrimp to a serving platter. Serve immediately with sweet chili sauce for dipping. Garnish with chopped cilantro and fresh lime wedges if desired.