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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