- 1/2-pound uncooked large shrimp
- 30g sweetened shredded coconut
- 3 tablespoons breadcrumbs
- 2 large egg whites
- 1/8 teaspoon salt
- Dash pepper
- Dash Louisiana-style hot sauce
- 3 tablespoons all-purpose flour
- For the Sauce:
- 60g apricot preserves
- 1/2 teaspoon cider vinegar
- Dash crushed red pepper flakes
STEP 1
Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on.
STEP 2
In a shallow bowl, toss coconut with breadcrumbs. In another shallow bowl, whisk egg whites, salt, pepper and hot sauce. Place flour in a third shallow bowl.
STEP 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.
STEP 4
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, another 4 minutes.
STEP 5
Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan Retro 6L Manual Air Fryer
Enjoy fried food guilt-free with 80% less fat, with the Swan Retro 6L Air Fryer. Combine style and impressive functionality with its cool retro-inspired design.
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