Air-Fryer Coconut Shrimp and Apricot Sauce
TOTAL TIME: Prep: 25 min. Cook: 10 min./batch
YIELD: 6 servings.
Coconut flakes and panko crumbs give my spicy air-fryer coconut shrimp recipe its crunch. It’s perfect for an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas
Ingredients
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1-1/2 pounds uncooked shrimp (26-30 per pound)
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1-1/2 cups sweetened shredded coconut
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1/2 cup panko bread crumbs
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4 large egg whites
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3 dashes Louisiana-style hot sauce
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup all-purpose flour
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SAUCE:
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1 cup apricot preserves
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1 teaspoon cider vinegar
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1/4 teaspoon crushed red pepper flakes
Directions
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1.
Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on.
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2.
In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.
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3.
Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere.
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4.
In batches, place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes. Turn shrimp; cook until coconut is lightly browned and shrimp turn pink, about 4 minutes longer.
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5.
Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.
Nutrition Facts
6 shrimp with 2 tablespoons sauce: 410 calories, 10g fat (8g saturated fat), 138mg cholesterol, 418mg sodium, 58g carbohydrate (34g sugars, 2g fiber), 24g protein.
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