Here's the recipe:

1. Butterfly 1 lb peeled and deveined jumbo shrimp (tails on) by making a ½” cut down the center of each shrimp’s back and slightly opening up the slit in the shrimp with your fingers.

2. Set up a breading station with 3 shallow bowls: in the first, stir together ¼ cup flour, ½ tsp kosher salt and ½ tsp freshly ground black pepper; in the second, whisk ½ cup flour, 1 tsp baking powder, 1 tsp garlic powder, 1 egg, and ½ cup beer; in the third, combine ¾ cup panko breadcrumbs and ¾ cup Bob’s Red Mill unsweetened shredded coconut.

3. First, dredge each shrimp in the seasoned flour, then dip it in the beer batter, shaking after each step to remove any excess. Last, coat the shrimp in the coconut panko, pressing the mixture lightly onto the shrimp. Repeat until all shrimp are coated.

4. Working in batches, generously spray the air fryer tray with cooking spray. Place the shrimp in a single layer on the tray, and spray the shrimp generously with cooking spray. Air fry at 375° for 4 minutes. Flip the shrimp, spray them again, and continue air frying for 2 to 3 minutes more, or until golden brown in color and cooked through.

5. Serve hot with sweet chile sauce or garlic aioli.