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Air-Fryer Coconut Shrimp and Apricot Sauce

Total Time

Prep: 25 min. Cook: 10 min./batch

Makes

6 servings

Coconut flakes and panko crumbs give my spicy air-fryer coconut shrimp recipe its crunch. It’s perfect for an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas

Ingredients

  • 1-1/2 pounds uncooked shrimp (26-30 per pound)
  • 1-1/2 cups sweetened shredded coconut
  • 1/2 cup panko bread crumbs
  • 4 large egg whites
  • 3 dashes Louisiana-style hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • SAUCE:
  • 1 cup apricot preserves
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon crushed red pepper flakes

Directions

  1. Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on.
  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; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere.
  4. 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 small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

Test Kitchen tip
  • In our testing, we have found cook times vary dramatically between brands of air fryers. As a result, we have given wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.
  • Nutrition Facts

    6 shrimp with 2 tablespoons sauce: 410 calories, 10g fat (8g saturated fat), 138mg cholesterol, 418mg sodium, 58g carbohydrate (34g sugars, 2g fiber), 24g protein.