Try these easy air-fryer coconut shrimp with a sweet-and-spicy apricot sauce for a taste of the tropics.
Ingredients
1/2 pound uncooked shrimp (26-30 per pound)
1/2 cup sweetened shredded coconut
3 tablespoons panko bread crumbs
2 large egg whites
1/8 teaspoon salt
dash pepper
dash louisiana-style hot sauce
3 tablespoons all-purpose flour
1/3 cup apricot preserves
1/2 teaspoon cider vinegar
dash crushed red pepper flakes
Directions
Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on.
In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, salt, pepper and hot sauce. Place flour in a third shallow bowl.
Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere.
Place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes; turn shrimp and continue cooking until coconut is lightly browned and shrimp turn pink, about 4 minutes longer.
Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.