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

MMMMM---------------------------SAUCE--------------------------------
   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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