Air-Fryer Coconut Shrimp Recipe photo by Taste of Home
Air-Fryer Coconut Shrimp
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
Ingredients
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1/2 pound uncooked large shrimp
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1/2 cup sweetened shredded coconut
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3 tablespoons panko bread crumbs
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2 large egg whites
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1/8 teaspoon salt
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Dash pepper
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Dash Louisiana-style hot sauce
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3 tablespoons all-purpose flour
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SAUCE:
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1/3 cup apricot preserves
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1/2 teaspoon cider vinegar
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Dash 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, salt, pepper and hot sauce. 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.
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.
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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: 423 calories, 10g fat (8g saturated fat), 138mg cholesterol, 440mg sodium, 59g carbohydrate (34g sugars, 2g fiber), 25g protein.
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