If not already completed, peel and devein shrimp.

Set up a dredging station for the shrimp. In a small bowl, mix coconut flour, sugar, and red pepper flakes. In a second bowl, lightly beat the eggs. Add coconut flakes to a third bowl.

Dredge the shrimp in the flour, evenly coat the surface and shake off any excess. Then, dip the shrimp into the whisked eggs. Hold the shrimp over the egg bowl to allow any excess egg to drip off. Then, dredge the shrimp in coconut flakes. Lightly press the coconut flakes into the shrimp to help it stick better.

Place the shrimp in the air fryer and spray with canola oil or cooking spray. Do not stack the shrimp, and you may need to do a couple of batches depending on the size of your air fryer. Set the air fryer to 400* and cook for 5 minutes. Flip the shrimp over (carefully) and spray with canola oil—Cook for an additional 5 minutes.

Serve immediately with sweet n sour dip.

Plate, serve, and enjoy!