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Air-Fryer Coconut Shrimp

Panko crumbs give this spicy air-fryer coconut shrimp its crunch. It’s perfect as an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 1/2 pound uncooked large shrimp
  • 1/2 cup sweetened shredded coconut
  • 3 tablespoons panko bread crumbs
  • 2 large egg whites
  • 1/8 teaspoon salt
  • Dash pepper
  • Dash Louisiana-style hot sauce
  • 3 tablespoons all-purpose flour
  • SAUCE:
  • 1/3 cup apricot preserves
  • 1/2 teaspoon cider vinegar
  • Dash crushed red pepper flakes

Directions

  • Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on.
  • In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, salt, pepper and hot sauce. Place flour in a third shallow bowl.
  • Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere.
  • 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.
  • Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.
Nutrition Facts
6 shrimp with 2 tablespoons sauce: 423 calories, 10g fat (8g saturated fat), 138mg cholesterol, 440mg sodium, 59g carbohydrate (34g sugars, 2g fiber), 25g protein.

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