Preheat your air fryer to 400F
In a bowl, whisk the egg, then slowly drizzle the olive oil into it until fully blended and creamy in appearance.
Add the salt, pepper, milk, and flour to the egg mixture and whisk until well combined - batter should be thick and smooth.
Combine the coconut flakes with the panko in a separate shallow bowl and set aside.
Toss the shrimp into the batter (you can do this ahead and refrigerate the shrimp in the batter until ready to continue).
Remove shrimp from batter and dredge them in the coconut mixture and place onto wire baking rack or into your air fryer basket.
Cook for about 8 minutes total, flipping them over about halfway through. **Cooking time may vary depending on the type/brand of air fryer you are using.
Top with mango salsa.
