Coconut
Shrimp Recipe
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
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.