Pat shrimp dry with paper towels, then lightly season with salt and pepper.
In a shallow bowl, mix together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a second bowl, add a pinch of salt to the lightly beaten eggs. In a third shallow bowl, mix together panko and coconut.
Coat each shrimp in flour mixture, gently shaking off excess. Then dip into the eggs and let excess drip off. Dredge in the coconut/panko mixture and gently press to coat. Transfer to a large plate or platter until all shrimp are coated.
Preheat air fryer to 380˚F/193˚C. Spray basket with oil spray. Place shrimp in single layer in the basket, then lightly spray shrimp with oil spray. Cook for about 8 minutes, until golden brown. Flip halfway through cooking time and lightly spray other side with oil.
Serve shrimp warm with dipping sauce, if desired.
For piña colada sauce: Gently stir ingredients together by hand. Do not overmix. If the sour cream starts to break down from mixing too much, the sauce will be too thin.