In a small bowl, whisk together all the sauce ingredients. Refrigerate until ready to serve.
Prepare the Dredging Station
Prepare three shallow bowls for dredging. In the first bowl, add 1 cup (140g) of all purpose gf flour, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk to combine.
In the second bowl, whisk together the eggs, club soda, remaining ¾ cup (105g) all purpose gf flour, cornstarch, and club soda until a very thin, smooth batter forms. Add salt and pepper and whisk to combine.
In the third bowl, add the sweetened shredded coconut and breadcrumbs and toss together, breaking up any larger clumps of coconut with your fingers.
Holding one shrimp by the tail, dredge it into the flour bowl and shake off any excess. Then dunk it into the thin egg batter and let any excess drip. Follow this by dredging it into the coconut mixture, pressing to adhere as much coconut mixture onto the outside of the shrimp as possible.
Place fully breaded shrimp onto parchment-lined baking sheet and finish dredging all of the shrimp. Cover the baking sheet loosely with plastic wrap and refrigerate for 30 minutes or up to 2 hours.
Pour oil to a depth of 2 inches in a large Dutch oven or heavy bottomed saucepan and heat over medium heat to 350° F.
When ready to fry, carefully lower shrimp into hot oil, only adding about half the shrimp at a time. Fry until golden brown on both sides, about 3-4 minutes. Drain on paper towels and serve immediately with sweet and spicy sauce.
Notes
I haven't tried these in the air fryer yet, but they should work beautifully. Spray both sides well with nonstick spray and air fry at 350 degrees F for 2-4 minutes, or until golden brown and crispy. You may have to experiment with the temperature and time, depending on the type of air fryer you have.