Step 1

Arrange three medium-sized bowls in a line. Put tapioca flour in the first bowl, eggs in the second bowl, and coconut in the third bowl. Add paprika, ground cayenne, salt, and black pepper to the flour and mix to combine. Then whisk the eggs.

Step 2

One at a time, dip the shrimp into the tapioca flour, then the egg, then the coconut. I find that the coconut sticks best if you hold the shrimp over the bowl and sprinkle it with your spare hand.

Step 3

Once all of the shrimp are coated, place them into the bottom of the air-fryer without overlapping them. Depending on the size of your air-fryer, you may have to work in batches. Air fry them at 350 degrees for 15 minutes, flipping halfway.