Pat the shrimp dry, then season with a pinch of salt and freshly ground black pepper.

In a food processor, pulse the coconut and panko until finely chopped. Transfer to a shallow bowl.

In another shallow bowl, whisk the flour with ¾ teaspoon salt and a few grinds of pepper. In a third shallow bowl, whisk the eggs with a pinch of salt.

Dip each shrimp first in the flour mixture, shaking off excess, then in the egg, and finally dredge evenly in the coconut-panko mix.

Arrange coated shrimp on a large plate or rimmed baking sheet.

Preheat air fryer to 385°F. Working in batches, place shrimp in a single layer, spray lightly with cooking spray, and air fry for ~8 minutes, flipping halfway, until golden and cooked through.

Serve immediately with sweet chili sauce for dipping.