Coconut Shrimp

Serve this air fryer shrimp as an appetizer ahead of this grilled mahi mahi or classic crab cakes. You can turn coconut shrimp into an entree by serving them over a bed of herbed rice pilaf with a few veggie kabobs on the side.

Ingredients :

1/2 pound uncooked shrimp (26-30 per pound)
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

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, about 4 minutes longer.
Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.