Peel and devein shrimp. (Note: Leave tails on for dipping.)

In three separate medium-sized bowls, place flour, coconut milk and coconut shreds. Whisk coconut milk until fully blended. Mix salt and coconut sugar into flour.

Dip shrimp in flour to coat, followed by coconut milk. (Note: Repeat once or twice more for thicker crust.) Toss with coconut shreds. Arrange on large plate. Repeat for all shrimp.

Refrigerate 1-2 hours. (Note: Chilling helps keep batter in place when cooking.)

In deep skillet, heat coconut oil. Drop in shrimp and cook first side until golden-brown, about 3 minutes. Flip and cook another 2-3 minutes until golden-brown and cooked through. Transfer to paper towel-lined plate to cool.

Preheat oven to 375 degrees F.

Arrange shrimp on wire rack on baking sheet. Spray cooking spray lightly over top of shrimp. Bake until lightly golden-brown and crisp, about 15 minutes.

Preheat air fryer to 360 degrees F. When heated, spray basket with cooking spray.

Arrange shrimp in basket so not touching and spray top of shrimp. Cook 10-12 minutes, flipping halfway through.

In bowl, stir together aioli and lime juice. To serve, arrange shrimp on plate with sauce in small dipping bowls and lime wedges as garnish.