Step 1

Preheat a 6 1/2-quart air fryer to 390°F for 5 to 10 minutes. Place flour in a shallow bowl. Lightly whisk eggs in a separate shallow bowl. Mix together panko, coconut, sugar, and salt in a third shallow bowl.

Step 2

Meanwhile, toss half of the raw shrimp in flour to coat completely. Remove shrimp from flour, gently shaking to remove excess flour, and transfer to bowl with eggs; turn to coat. Lift shrimp from eggs, allowing excess to drip back into bowl, and add to panko mixture. Turn shrimp to coat, pressing lightly to adhere.

Step 3

Generously coat preheated air fryer basket with cooking spray. Place dredged shrimp in air fryer basket; generously coat shrimp with cooking spray. Cook shrimp until golden brown, crispy, and just cooked through, about 5 minutes and 30 seconds, turning shrimp once and re-coating shrimp with cooking spray halfway through cook time. While shrimp are cooking, repeat dredging process with remaining raw shrimp. Transfer cooked shrimp to a platter, and repeat cooking process with remaining dredged shrimp.

Step 4

Stir together sweet chili sauce and 1 1/2 tablespoons of the cilantro in a small bowl until combined. Sprinkle cooked shrimp evenly with remaining 1/2 tablespoon cilantro. Serve shrimp alongside sauce.