In a mixing bowl, combine 9 oz peeled and deveined shrimp with 1/2 tsp paprika, 1/2 tsp ground black pepper, and 1/2 tsp garlic powder. Marinate well.
On a large plate, mix 1/4 cup plain panko breadcrumbs, 1/4 cup desiccated coconut, and 1 tsp canola oil. Prepare two other plates of 1 tbsp flour and 1 beaten egg.
Dredge the shrimp in flour and shake off excess.
Dip the floured shrimp in the beaten egg.
Bread the shrimp in the panko-coconut coating. Repeat the coating steps with the remaining shrimp.
Transfer the breaded shrimp to the frying basket in the air fryer. Arrange them in a single layer and fry at 370℉ for 12 minutes. No need to flip halfway.
In the meantime, make the dipping sauce: In a small bowl, whisk together 1 tbsp mayonnaise and 2 tbsp ketchup.
Garnish the coconut shrimp with 2 tbsp chopped parsley.
Portion out the coconut shrimp and serve hot with the mayo-ketchup sauce on the side.