Average Rating: 0TOTAL TIME: Prep: 25 min. Cook: 10 min./batch
YIELD: 6 servings.Ingredients
- 1-1/2 pounds uncooked large shrimp
- 1-1/2 cups sweetened shredded coconut
- 1/2 cup panko bread crumbs
- 4 large egg whites
- 3 dashes Louisiana-style hot sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
SAUCE:- 1 cup apricot preserves
- 1 teaspoon cider vinegar
- 1/4 teaspoon crushed red pepper flakes
Instructions
- 1. Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on.
- 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.
- 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.
- 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.
- 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.
