Prep the shrimp: Pat the shrimp very dry with paper towels. Dry shrimp hold the coating better and crisp up nicely.

Set up the stations: In one shallow bowl, whisk the eggs until smooth. In a second bowl, mix the shredded coconut, almond flour, coconut flour, garlic powder, paprika, salt, pepper, and cayenne.

Preheat the air fryer: Set it to 390°F (200°C) for 3–5 minutes. A preheated basket helps the coating start crisping right away.

Coat the shrimp: Dip each shrimp into the egg, let excess drip off, then press into the coconut mixture, coating both sides. Gently press to help it adhere.

Arrange in the basket: Lightly spray the air fryer basket with oil. Place shrimp in a single layer with a little space between them. Don’t crowd.

Oil the tops: Lightly mist the coated shrimp with oil. This promotes even browning.

Air fry: Cook at 390°F (200°C) for 6–8 minutes, flipping halfway and spraying the second side. Shrimp are done when pink and opaque with a golden crust. Time varies by size and air fryer model.

Taste and finish: Sprinkle with a pinch of salt right out of the air fryer. Serve with lime wedges and your dipping sauce.

Work in batches: If you have more shrimp than will fit in one layer, cook in batches for best crispiness.