For the sauce, combine apricot preserves, rice wine vinegar, and crushed red pepper flakes in a small bowl. Set aside.

Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray.

Combine shredded coconut, panko crumbs, and a pinch of salt in a shallow bowl.

Place the flour on a small dish. Whisk the egg in another shallow bowl.

Lightly season shrimp with salt. Dip each shrimp in the flour, shaking off excess, then into the whisked egg, then into the coconut-panko crumb mixture, pressing to coat well.

Lay coated shrimp in a single layer on the prepared baking sheet. Spray the top of the shrimp lightly with cooking spray. Bake in the middle rack for about 10 minutes. Turn shrimp over, then cook for another 6-7 minutes, or until cooked through and golden brown. Remove from oven and serve immediately with the dipping sauce.

For the sauce, combine apricot preserves, rice wine vinegar, and crushed red pepper flakes in a small bowl. Set aside.

Preheat air fryer to 375°F. Spray the air fryer basket with cooking spray.

Combine shredded coconut, panko crumbs, and a pinch of salt in a shallow bowl.

Place the flour on a small dish. Whisk the egg in another shallow bowl.

Lightly season shrimp with salt. Dip each shrimp in the flour, shaking off excess, then into the whisked egg, then into the coconut-panko crumb mixture, pressing to coat well.

Lay coated shrimp on a clean surface and spray both sides lightly with cooking spray.

Arrange shrimp in the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4 minutes, then flip and cook for another 2 minutes, or until golden brown and cooked through (total 6 minutes). Repeat with remaining shrimp. Serve immediately with the dipping sauce.