Panko crumbs give this spicy air-fryer coconut shrimp its crunch. It’s perfect as an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas
Air-Fryer Coconut Shrimp Recipe photo by Taste of Home
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, another 4 minutes.
Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.
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