Shrimp

1. Toss peeled and deveined shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon granulated garlic. Set them aside.
2. Whisk together the flour, 1 teaspoon kosher salt, 1/2 teaspoon granulated garlic, and 1/4 teaspoon cayenne. Set aside.
3. Whisk together the 2 eggs with the Dijon mustard. Set aside.
4. Combine the shredded coconut with the panko crumbs in the bowl of a food processor. Give it 3 quick pusles. You want to process it, but still see some of the coconut flakes. Pour the processed crumbs onto a small sheet pan.
5. Dip the shrimp in the seasoned flour and shake off any excess.
6. Dunk the flour-coated shrimp in the egg and Dijon mixture.
7. Press the egg-coated shrimp into the coconut and panko crumb mixture, gently pressing.
8. Place the coated shrimp on a sheet tray and chill in the freezer for 15-20 minutes.
9. Arrange your shrimp in the air fryer and spritz very lightly with olive or avocado oil.
10. Air fry your coconut shrimp at 375˚F, or the setting suggested by your air fryer.
11. Air fry the shrimp for 6-8 minutes, turning once halfway through, until golden and crisp.

Dipping Sauce

1. In a small sauce pan, combine the orange marmalade, rice vinegar, sugar, sambal olek, soy sauce, garlic, and ginger.
2. Simmer over medium-low heat, stirring until the sugar dissolves and the marmalade melts into the sauce, 2-3 minutes.
3. Stir together the cornstarch and water to make a slurry. Add the slurry to the pan. Stir and continue to simmer 2-3 minutes more until the sauce is thick and glossy.
4. Remove from the heat and allow the sauce to cool. it will thicken even more as it cools.