• Clean, peel, and devein the shrimp, leaving the tails on. Pat them dry with a paper towel.
• In a shallow dish, mix the shredded coconut and Panko breadcrumbs. In another dish, place the all-purpose flour. In a third dish, beat the eggs well, seasoning with a pinch of salt and pepper.
• Start by lightly coating each shrimp in the flour, ensuring it's fully covered but shaking off any excess.
• Dip the floured shrimp into the beaten egg, ensuring it's fully coated.
• Lastly, press the shrimp into the coconut and Panko mixture. Ensure the shrimp is well-coated, and press the mixture onto the shrimp so it adheres well.
• Preheat the air fryer to 375 degrees F (190°C) for 3-5 minutes. Lightly spray the air fryer basket with a non-stick cooking spray. This prevents the shrimp from sticking and helps in achieving a golden color.
• Place the coated shrimp in a single layer in the air fryer basket. Ensure they are not touching to prevent them from sticking together. Set cook time for 10-12 minutes, flipping the shrimp halfway through until golden brown and crispy.

Piña Colada Dipping Sauce:

• Combine the piña colada mix, crushed pineapple, granulated sugar, and water in a small saucepan.
• Cook over medium heat, stirring occasionally, until the sauce is heated and the sugar has dissolved. Let it cool slightly before serving.