Pat the shrimp dry and season with sea salt and white pepper.

Prepare three bowls: one with flour, one with whisked egg, and one with a mixture of shredded coconut and breadcrumbs.

Coat each shrimp in flour, then dip in egg, and finally coat with the coconut and breadcrumb mixture.

Refrigerate the coated shrimp for 1 hour to set the coating.

Preheat the Air Fryer to 370°F and arrange the shrimp in the basket.

Drizzle with olive oil and cook for 6 minutes, working in batches if necessary.

Meanwhile, prepare the dipping sauce: In a small saucepan, melt the butter over medium-high heat.

Add orange juice and bring to a boil.

Reduce the heat to a simmer for 7 minutes.

Add soy sauce, salt, and tapioca starch, stirring until the sauce thickens.

Serve the shrimp with the orange dipping sauce, garnished with lemon wedges and parsley.

Enjoy!