Crispy Air Fried Coconut Shrimp

1. Butterfly shrimp by slicing a slit down the back (but don't slice all the way through) and season with salt and pepper.
2. Empty flour into one bowl, beat eggs with some salt and pepper in another, and mix the coconut flakes and panko together in a third bowl.
3. Dredge the shrimp in flour, then egg, then the coconut panko mixture (press it on with your fingers so it sticks) and place on a greased air fryer rack or baking sheet.
4. Spray the shrimp with oil and air fry at 375°F for 6-8 minutes until golden brown (option to flip the shrimp over halfway through cooking) OR bake on convection for 10-15 mins (until golden brown), flipping halfway through.
5. Mix together the sweet chili sauce and lime and enjoy with the shrimp!