For the Shrimp:

• • 1 lb (approx. 450g) large or jumbo raw shrimp (about 16–25 count per pound), peeled and deveined, tail-on or tail-off (tail-on makes for easier handling and dipping)

• • ½ teaspoon salt

• • ¼ teaspoon black pepper

For the Breading Station:

• • Dish 1 (Flour Dredge):

    • • ½ cup all-purpose flour (or for Gluten-Free: ½ cup gluten-free all-purpose flour blend, or ½ cup cornstarch/tapioca starch for an extra light coating)
    • • ½ teaspoon salt
    • • ¼ teaspoon black pepper
    • • Optional: ¼ teaspoon garlic powder, ¼ teaspoon paprika for extra flavor

• • Dish 2 (Egg Wash):

    • • 2 large eggs, lightly beaten
    • • 1 tablespoon water or milk (optional, helps thin the egg slightly)

• • Dish 3 (Coconut Coating):

    • • 1 cup sweetened shredded coconut (flake coconut)
    • • ½ cup panko breadcrumbs (or for Gluten-Free: ½ cup gluten-free panko breadcrumbs – these are crucial for extra crispiness)
    • • Optional: ¼ teaspoon cayenne pepper for a hint of spice in the coating

For Air Frying:

• • Olive oil spray or avocado oil spray (propellant-free preferred for air fryer longevity)

For Serving (Dipping Sauce Ideas – Choose Your Favorite!):

• • Classic Sweet Chili Sauce:

    • • ½ cup store-bought sweet chili sauce (ensure gluten-free if needed)

• • Apricot-Mustard Dip:

    • • ¼ cup apricot preserves (ensure gluten-free if needed)
    • • 1 tablespoon Dijon mustard
    • • 1 teaspoon honey or maple syrup (optional, for extra sweetness)
    • • Pinch of ginger powder (optional)

• • Piña Colada Dip:

    • • ¼ cup pineapple juice
    • • 2 tablespoons coconut cream (the thick part from a can of full-fat coconut milk)
    • • 1 tablespoon lime juice
    • • 1 teaspoon honey or agave (optional)
    • • Pinch of salt

• • Spicy Mayo:

    • • ¼ cup mayonnaise
    • • 1–2 teaspoons sriracha (or to taste)
    • • ½ teaspoon lime juice