Directions

1. Press ON/OFF to turn on the Bravo. Press PRESET then turn START/PAUSE dial to select one of the Preset 48. Press START/PAUSE to begin the preheating to AIR FRY 425°F for 8 minutes.

2. In a shallow bowl, toss the coconut with the breadcrumbs. In another shallow bowl, whisk together egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.
3. Dip the shrimp in the flour to coat lightly, shaking off any excess. Dip the shrimp into the egg white mixture, then into the coconut mixture, pressing to help the coating adhere.
4. Spray the air fry basket with non-stick cooking spray. Place the shrimp in a single layer on the air fry basket.
5. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown and beep once. Open the Bravo door place the Mesh Rack into position 3, place grill on shelf rack position 1. Close the Bravo door and begin AIR FRYING 425 ̊F for 8 minutes.
6. While cooking, combine the sauce ingredients in a small saucepan. Cook and stir over a medium-low heat until the preserves melt.

7. After the Bravo is finished AIR FRYING, it will beep 3 times and display “End”.

8. Serve immediately with Apricot sauce.