• Preheat an air fryer to 375ºF.
• In a small bowl, mix together the flour, garlic powder, salt and pepper with a fork. In a separate bowl, whisk together the eggs with a splash of water to thin out slightly.
  ⅓ cup all purpose flour, 1 tsp garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 large eggs
• In another bowl, mix together the breadcrumbs and coconut until evenly distributed.
  ½ cup panko breadcrumbs, 1 ½ cups sweetened
• Using a paper towel, gently pat dry the shrimp to remove any excess moisture from the surface. This will allow the coating to adhere better.
  1 pound raw shrimp
• Holding by the tail, dredge each shrimp in the flour mixture, followed by the egg, then the coconut mixture.
• Spray the outside of each shrimp with cooking spray and set aside on a plate.
  Cooking Spray
• Place the shrimp around the inside of the air fryer basket, leaving a small space in between to keep them from sticking together. Cook for 8 to 10 minutes until golden brown, turning once halfway through. Depending on the size of your air fryer, this may require cooking in a few batches.

Sweet Chili Sauce

• In a small saucepot, combine the rice vinegar, water, sugar, garlic, sambal and soy sauce. Cook over medium heat until it starts to simmer.
  ½ cup rice vinegar, ½ cup water, ⅓ cup granulated sugar, 2 cloves garlic, 2 Tablespoons sambal, 2 teaspoons soy sauce or tamari
• In a small bowl, mix together the cornstarch and water with a fork, forming a slurry. Add to the sauce mixture and return to a simmer. Cook for 3 to 4 minutes until the sauce starts to thicken, scraping the sides throughout.
  1 Tablespoon cornstarch, 2 Tablespoons water
• Stir in the cilantro. Set aside to let cool slightly before serving.
  2 Tablespoons fresh cilantro