Air Fryer Coconut Shrimp with Apricot Sauce
Rated 5.0 stars by 1 users
Category
Seafood
Servings
6
Ingredients
-
1½ lbs uncooked large shrimp, peeled, deveined, tails left on
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1½ c sweetened shredded coconut
- 1⁄2 c panko (Japanese) bread crumbs
- 4 large egg whites
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3 dashes Louisiana-style hot sauce
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1⁄4 t sea salt
- 1⁄4 t freshly ground black pepper
- 1⁄2 c all-purpose flour
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Cooking spray, as needed
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2 lemons, cut into wedges
- 1 c apricot preserves
- 1 t cider vinegar
- 1⁄4 t crushed red pepper flakes
Sauce
Directions
- Preheat Bravo to 375°F. Set to “Air Fry” and set Cooking Rack in slot 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.
- Dip shrimp in flour to coat lightly, shaking off any excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere.
- Spray Air Fry Basket with nonstick cooking spray. Working in batches, place shrimp in a single layer in Air Fry Basket. Cook 8 min. until coconut is light brown and shrimp turn pink and opaque.
While cooking, combine all sauce ingredients in a small saucepan. Cook and stir over medium-low heat until preserves melt. Serve shrimp immediately with sauce.
