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
ds Pepper
ds Louisiana-style hot sauce
3 tb A-P flour

MMMMM---------------------------SAUCE--------------------------------
1/3 c Apricot preserves
1/2 ts Cider vinegar
ds Crushed red pepper flakes

Heat air fryer to 375ºF/190ºC.

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.

Debi Mitchell, Flower Mound, Texas

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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