Name: Air Fryer Coconut Shrimp and Apricot Sauce
Yield: 6
Ingredients: 1½ lbs uncooked large shrimp, peeled, deveined, tails left on; 1½ c sweetened shredded coconut; ½ c panko (Japanese) bread crumbs; 4 large egg whites; 3 dashes Louisiana-style hot sauce; ¼ t sea salt; ¼ t pepper; ½ c all-purpose flour; Cooking spray; 2 lemons, cut into wedges; 1 c apricot preserves; 1 t cider vinegar; ¼ t crushed red pepper flakes

Air Fryer Coconut Shrimp and Apricot Sauce

Rated 5.0 stars by 1 users

Bravo XL Oven

Servings

6 servings

Author

NuWave

Image of Air Fryer Coconut Shrimp and Apricot Sauce

Ingredients

1½ lbs uncooked large shrimp, peeled, deveined, tails left on
1½ c sweetened shredded coconut
½ c panko (Japanese) bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
¼ t sea salt
¼ t pepper
½ c all-purpose flour
Cooking spray
2 lemons, cut into wedges

Apricot Sauce

1 c apricot preserves
1 t cider vinegar
¼ t crushed red pepper flakes

Directions

Preheat Bravo to 375°F. Set to “Air Fry”, and set Cooking Rack in position 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 lightly browned 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.

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