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Air-Fryer Coconut Shrimp and Apricot Sauce Recipe

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This recipe for Air-Fryer Coconut Shrimp and Apricot Sauce is from Ann Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 pounds uncooked shrimp (26-30 per pound)

1-1/2 cups sweetened shredded coconut

12 cup panko bread crumbs

4 large egg whites

3 dashes Louisiana-style hot sauce

1/4 teaspoons salt

1/4 teaspoons pepper

1/2cup all-purpose flour

SAUCE

1 cup apricot preserves

1 teaspoons cider vinegar

1/4 teaspoons crushed red pepper flakes
Directions:
Directions:
1. Preheat air-fryer to 375º. Peel and devein, leaving tails on.

2. In a shallow bowl, toss coconut with breadcrumbs. In another shallow bowl, whisk together 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.

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 saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.
Number Of Servings:
Number Of Servings:
6 serving
Preparation Time:
Preparation Time:
Prep Time 25 minutes. Cook Time 10 minutes per batch
Personal Notes:
Personal Notes:
Coconut flakes and panko crumbs give this recipe the crunch. It is a perfect for an appetizer or your main meal.

 

 

 

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