MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Air-Fryer Coconut Shrimp
Categories: Seafood, Breads, Vegetables, Fruits, Chilies
Yield: 2 Servings
1/2 lb Uncooked U-30 shrimp
1/2 c Sweetened shredded coconut
3 tb Panko bread crumbs
2 lg Egg whites
1/8 ts Salt
1 ds Pepper
1 ds Louisiana-style hot sauce
3 tb A-P flour
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1/3 c Apricot preserves
1/2 ts Cider vinegar
1 ds Crushed red pepper flakes
Heat air fryer to 375 F/190 C.
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.
Recipe by Debi Mitchell, Flower Mound, Texas
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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