Use 3 Ziplock bags to make the breading process easier: Place cornflour, salt and pepper in the first bag, eggs in the second bag and coconut in the third.
Add the shrimp, a couple at a time to the cornflour, then the egg and finally the coconut, shaking the bags gently to coat.
Cook in the air fryer in batches at 300℉ for 5 minutes on each side until the coconut is golden-brown.
Serve immediately with Coconut Lemon PERi-PERi sauce for dipping. Relax and enjoy!