Healthy Air Fryer Coconut Shrimp with Mango Dipping Sauce

• 1 lb large shrimp, peeled and deveined
• 1/2 cup shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 teaspoon garlic powder
• Salt to taste
• Black pepper to taste
• Cooking spray
• 1 ripe mango, peeled and pitted
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon chili flakes
• Pinch of salt

1. Preheat the air fryer to 375 degrees F (190 degrees C).
2. In a shallow dish, mix together the shredded coconut and panko breadcrumbs.
3. In another shallow dish, place the all-purpose flour.
4. In a third dish, whisk the eggs with 1/2 teaspoon garlic powder, salt, and black pepper.
5. Working one by one, dredge each shrimp in the flour, shaking off any excess.
6. Dip the floured shrimp into the beaten eggs.
7. Coat the egg-dipped shrimp in the coconut-panko mixture, pressing gently to adhere.
8. Spray the air fryer basket with cooking spray to prevent sticking.
9. Place the coated shrimp in a single layer in the air fryer basket, making sure they are not touching. You may need to work in batches.
10. Cook the shrimp in the air fryer for about 10 minutes, or until they are golden and cooked through, flipping halfway through cooking time.
11. While the shrimp are cooking, prepare the mango dipping sauce. Combine the mango, honey, lime juice, apple cider vinegar, chili flakes, and a pinch of salt in a blender.
12. Blend the sauce ingredients until smooth. If necessary, add a little water to reach the desired consistency.
13. Once the shrimp are cooked, remove them from the air fryer and serve immediately with the mango dipping sauce.