First, prepare the avocado crema. In a blender or food processor, combine avocado, lime juice, salt, pepper, and greek yogurt. Set in the fridge until ready to use.
In a medium bowl, combine the flour, salt, and pepper. In another bowl, combine Panko and coconut. In another bowl, whisk the eggs.
Dip the shrimp into the flour, then the eggs, and then the coconut panko mixture. Gently press the coconut flakes onto the shrimp, so they are well coated. Repeat all shrimp, setting them on a plate when finished coating.
These shrimp can be shallow fried or fried in the air fryer. For the shallow fry method, in a large skillet over medium heat, add enough oil to cover the bottom of the pan. Add the shrimp about 7 at a time, ensuring the pan isn’t overcrowded. Fry for 2-3 minutes on each side. Place on a paper towel-lined plate. For the air fryer method, place about 7 shrimp in the air fryer basket, ensuring it isn’t overcrowded. Lightly spray with non-stick cooking spray. Cook for 10-12 minutes, flipping once halfway through.
Serve warm alongside the avocado crema.