Line a baking sheet or large plate with parchment paper. Set aside.
Prepare three shallow bowls. In the first shallow bowl, whisk together the coconut flour, paprika, garlic powder, onion powder, kosher salt, and pepper. In the second shallow bowl, lightly beat two large eggs. Set aside.In the third shallow bowl, add the shredded coconut.
Working one shrimp at a time, dredge each shrimp first into the flour and seasoning mixture. Be sure to coat the shrimp entirely. Then coat with the egg mixture. Finally, dredge into the shredded coconut. Be sure to cover the entire shrimp with the coconut coating. As you complete the coating process, place each shrimp on the prepared lined baking sheet. Continue the process until you've coated all of the shrimp.
Spray the air fryer basket or tray(s) with your preferred cooking spray. Then, working in batches, place the coated shrimp into the basket or tray(s).
Air fry at 350°F for 10 to 12 minutes, just until the coconut coating is golden brown and the shrimp are fully cooked.
Notes
Makes 16 to 20 shrimp, about 4 to 6 appetizer servings.Cooking in the Ninja Foodi: In my Ninja Foodi, I use the Air Crisp Basket for one layer, then add a rack insert to create a second layer, spray the rack, then add a layer of shrimp on the rack. Depending on the size and amount of shrimp you use, you may need to work in batches.If using frozen cooked shrimp: check for doneness at 9 minutes, then continue cooking and checking every minute until done. Storage: store in an airtight container in the refrigerator for up to 4 days, or in an airtight, freezer-safe container in the freezer for up to two months.