Prepare a dredging station by whisking the shredded coconut, salt, paprika, garlic powder, and onion powder in a shallow bowl until combined.
In a separate bowl, add the coconut cream.
To coat the shrimp, take one and dredge it in the coconut cream. Let any excess drip off. Next, coat the shrimp in the shredded coconut bowl. Immediately place in the air fryer pan. Repeat with the remaining shrimp.
Cook the shrimp in an air fryer at 375 degrees for 8-10 minutes until golden and slightly charred.
To make the dipping sauce, whisk together the mayo and sriracha until combined and serve.