Ingredients
1/2 pound uncooked large shrimp1/2 cup sweetened shredded coconut3 tablespoons panko bread crumbs2 large egg whites1/8 teaspoon saltDash pepperDash Louisiana-style hot sauce3 tablespoons all-purpose flourSAUCE:1/3 cup apricot preserves1/2 teaspoon cider vinegarDash 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, 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, 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.
