Begin by rinsing the shrimp under cool water and checking to make sure all the bits of shell are removed and that the shrimp are deveined. After rinsing, blot them dry on a paper towel lined plate.

In a small bowl, mix the flour, corn starch, garlic powder and salt.

Place the shrimp in a bowl and add the flour mixutre. Toss to coat all the shrimp in the flour.

Whisk the eggs in a shallow bowl and place the coconut in a shallow bowl or plate. You may want to start with only half as you may not need it all depending on the size of the shrimp.

Working in small batches, dip the shrimp in the egg wash and turn to make sure they are fully coated, then toss the egg washed shrimp in the coconut.

Place the coconut coated shrimp into the air fryer basket. Try to keep them in a single layer. A bit of overlap is ok, but don't stack the basket full.

Lightly spray the shrimp with olive oil spray then place the basket into the air fryer.

Set the fryer to 370°F for 8 minutes. At the half way mark, give the basket a gentle shake.

Shrimp are done when they are golden brown and feel firm to the touch. If using larger shrimp you may need to add 1-2 minutes.