Ingredients
1-1/2 pounds uncooked shrimp (26-30 per pound)1-1/2 cups sweetened shredded coconut1/2 cup panko bread crumbs4 large egg whites3 dashes Louisiana-style hot sauce1/4 teaspoon salt1/4 teaspoon pepper1/2 cup all-purpose flourSAUCE:1 cup apricot preserves1 teaspoon cider vinegar1/4 teaspoon crushed red pepper flakes
Preparation
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, hot sauce, salt and pepper. 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.
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.
Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.
