Pat the shrimp dry with a paper towel and season them lightly with salt and pepper.
Place the flour in a small bowl.
Place the beaten eggs in a second bowl.
Finally, place the panko and coconut in a third bowl. Toss to combine.
Dip the shrimp (one by one) into the flour, followed by the egg and then coconut/panko mixture.
Repeat with the remaining shrimp.
Place the coated shrimp in the air fryer (make sure they’re not overcrowded-- you may have to cook them in two batches).
Spray the shrimp lightly with olive oil.
Cook the shrimp at 375 degrees for 8-9 minutes, or until the shrimp are fully cooked and the coconut has turned golden brown.
Serve warm, with sweet chili sauce if desired. Coconut shrimp are best on the same day they are made so making them in advance is not recommended.