Dry and season the shrimp. Lay the peeled shrimp on kitchen paper and blot both sides until they feel tacky rather than wet. Sprinkle over a pinch of the salt and set them aside while you build the coating stations. If your shrimp are very cold from the fridge, let them sit for ten minutes — fridge-cold protein drags the cook time out and the crumb browns before the centre is done.

Set up three bowls. In the first, whisk the flour with the smoked paprika, garlic powder, remaining salt and pepper. In the second, beat the eggs with the lime juice until completely uniform — you should see no streaks of white at all. In the third, stir the panko and desiccated coconut together with your fingers until it looks like coarse sand. This three-stage setup is what gives you a coating that actually clings.

Coat the shrimp. Working with one hand for the dry stages and the other for the wet, press each shrimp into the seasoned flour, shake off the excess, then dip it into the egg. Let the egg drip for a second before dropping it into the coconut mixture. Press the crumbs on firmly with your fingertips — the shrimp should feel fully clad, with no bare pink patches showing through. If you rush this step, you'll watch half the coating slide off in the basket.

Chill for ten minutes. Place the coated shrimp on a plate in a single layer and pop them in the fridge. This brief rest lets the egg and crumb set into a shell. It's the difference between a coating that stays put and one that flakes away the moment you bite in. If you're making these ahead, this is also your stopping point — cover and refrigerate for up to four hours.

Preheat and oil the basket. Set your air fryer to 200°C and let it run empty for three minutes. Lightly brush or spray the basket with oil. A hot basket gives the underside of the shrimp an immediate sear, which is what stops the crumb from sticking and tearing.

Arrange in a single layer. Lay the shrimp in the basket with a small gap between each one, tails pointing inwards so they don't catch on the element. You'll likely need to cook in two batches. Crowding the basket traps steam and you'll end up with pale, limp coconut rather than a deep golden crust.

Air fry for 5 minutes, then turn. Cook at 200°C for five minutes. When you open the basket, the tops should be pale gold and the coconut should smell toasted and nutty. Flip each shrimp with tongs — they should release easily and feel firm, not floppy — and cook for a further 4–5 minutes.

Check for doneness. The shrimp are ready when the coating is a rich amber-brown and the flesh, visible at the tail end, has turned opaque white with a gentle curl. Press one with your finger: it should feel springy and firm, never mushy. If the crumb is browning faster than the centre is cooking, drop the temperature to 180°C for the last two minutes.

Rest for two minutes and serve. Slide the shrimp onto a warm plate and leave them for a couple of minutes before eating. The coating firms up as it cools slightly, and the interior juices redistribute. Serve with lime wedges and a bowl of dipping sauce on the side.