Coconut Shrimp and Apricot Sauce (Air Fryer)

Contributed By: Parker


1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes


1. Preheat air fryer to 375°. Peel and devein shrimp, leaving tails on.
2. In a shallow bowl, toss coconut with bread crumbs. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.
3. Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere.
4. In batches, place shrimp in a single layer on greased tray in air-fryer basket. Cook 4 minutes. Turn shrimp; cook until coconut is lightly browned and shrimp turn pink, about 4 minutes longer.
5. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.

Helpful Hints:

Coconut and panko crumbs give this spicy air-fryer shrimp its crunch. It’s perfect for an appetizer or for your main meal.
TOTAL TIME: Prep: 25 min. Cook: 10 min./batch
YIELD: 6 servings.
Nutrition Facts
6 shrimp with 2 tablespoons sauce: 410 calories, 10g fat (8g saturated fat), 138mg cholesterol, 418mg sodium, 58g carbohydrate (34g sugars, 2g fiber), 24g protein.

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