Pat dry all shrimp to ensure that the breading will stick and they will get crispy in the air fryer. Set dried shrimp aside.

In a medium bowl, combine panko bread crumbs, shredded coconut, flour, garlic powder, salt, and black pepper. Mix well with a fork.

In a smaller bowl, whisk the 2 eggs until the whites are thoroughly incorporated with the yolks.

Holding a shrimp by the tail, dip into the egg mixture, then place it in the bowl with the breading mixture. Working with your hands, ensure all sides of shrimp are well-coated with the breading. Set breaded shrimp aside on a sheet pan lined with parchment paper. Repeat steps for the remaining shrimp.

Spray the base and sides of your air-fryer basket with cooking oil spray, including the extra rack (if you have one).

Place as many shrimp in the bottom basket as possible without crowding them. Spray the tops with cooking spray. Repeat for extra rack if you have one.

If using the extra rack, set the heat to 400°F and timer to 5 minutes. Check the shrimp on the extra rack after 5 minutes, ignoring the ones on the basket below. Once the top surface of the top shrimp are golden and crispy, flip them over so the other side can get crispy as well. Fry for another 5 minutes and check again, adding another 1-2 minutes of cooking time if necessary. Once all the top shrimp are golden and crispy, remove the top layer along with the rack. Flip the remaining shrimp on the bottom basket and fry for another 3-4 minutes, or until golden and crispy on both sides.If using only one basket, set the heat to 400°F and timer to 5 minutes. Once the tops are golden and crispy, flip them over. Fry for another 5 minutes. Once tops and bottoms are golden brown and crispy, take the shrimp out of the fryer. Add additional time in increments of 1-2 minutes if the shrimp are still pale and not yet crispy.

Repeat the process for the remaining shrimp.

Garnish fried shrimp with chopped cilantro, sesame seeds, and lime wedges, if desired, and serve with honey sriracha mayo aioli.