Air Fryer Coconut Shrimp with Apricot Sauce

Author

Nuwave

Servings

6

Category

Seafood

Ingredients

• 1½ lbs uncooked large shrimp, peeled, deveined, tails left on
• 1½ c sweetened shredded coconut
• 1⁄2 c panko (Japanese) bread crumbs
• 4 large egg whites
• 3 dashes Louisiana-style hot sauce
• 1⁄4 t sea salt
• 1⁄4 t freshly ground black pepper
• 1⁄2 c all-purpose flour
• Cooking spray, as needed
• 2 lemons, cut into wedges
• 1 c apricot preserves
• 1 t cider vinegar
• 1⁄4 t crushed red pepper flakes

Directions

1. Preheat Bravo to 375°F. Set to “Air Fry” and set Cooking Rack in slot 2.
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.
3. 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.
4. 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 light brown and shrimp turn pink and opaque.
5. 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.