Jumbo shrimp get a quick seasoning of salt and pepper before a hands-on coating process: a dip in beaten egg, then a firm press into shredded coconut mixed with garlic powder for a craggy, golden crust on every piece. The air fryer does the heavy lifting here, crisping that coconut coating to a deep golden brown while keeping the shrimp inside tender, juicy, and perfectly opaque. There's no deep-frying mess and no soggy spots — just a satisfying crunch on the outside and sweet, snappy shrimp underneath. A squeeze of fresh lime at the end brightens the whole plate and cuts through the richness of the coconut. It's an easy weeknight dinner or party appetizer that comes together in well under 30 minutes of actual hands-on time, and it fits neatly into a Whole30 kitchen without sacrificing any of that classic coconut shrimp crunch.
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Pat the shrimp dry with paper towels, then season all over with the salt and pepper.
Set up a three-bowl breading station: place the cornstarch in the first bowl; beat the eggs in the second bowl until smooth; combine the gluten free panko, shredded coconut, and garlic powder in the third bowl and stir to mix.
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