Coconut Shrimp - Air Fryer
Nutritional Breakdown
for 1/2 a Pound
Calories 327 (22% from fat)
Fat 8 gram
Saturated Fat 5.6 gram
Trans Fat 0 gram
Chol. 172 mg.
Sodium 443 mg.
Carb. 39 gram
Fiber 7 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 29 gram
Nutritional Breakdown for 1 Shrimp (Assuming 1/2 a pound was 16 shrimp.)
Calories 41 (22% from fat)
Fat 1 gram
Saturated Fat 0.7 gram
Trans Fat 0 gram
Chol. 22 mg.
Sodium 55 mg.
Carb. 5 gram
Fiber 0.8 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 3.7 gram
Ingredients
1/2 pound uncooked large shrimp
(About 16 large shrimp.)
1/2 cup sweetened shredded coconut
3 Tbsp. panko bread crumbs
2 large egg whites
1/8 tsp. salt
dash of black pepper
dash of Louisiana-style hot sauce
3 Tbsp. all-purpose flour
buttery cooking spray
Dipping Sauce
(Double this if you like a lot of sauce
or are serving it at a party.)
1/3 cup sugar free apricot preserves
(We used Polaner Sugar Free with Fiber Apricot Preserves.)
1/2 tsp. cider vinegar
dash crushed red pepper flakes
We served these as an appetizer at a party and the platter was empty in minutes. You can use them as an appetizer or your main entrée.
1. Peel and devein shrimp, leaving the tails on.
2. Preheat the air fryer to 375 degrees Fahrenheit.
All the ingredients before combining.
3. Mix coconut and bread crumbs together in a shallow bowl and set aside.
4. Whisk together egg whites, salt, pepper and hot sauce in another shallow bowl and set aside.
5. Place the flour in a third shallow bowl.
6. Dip the shrimp in the flour to coat lightly and shake off any excess.
7. Dig the flour-coated shrimp into the egg white mixture, then into the coconut mixture, patting the shrimp to help the coating stick.
8. Lightly coat the air fryer basket with cooking spray.
9. Place the shrimp in a single layer in the air fryer.
10. Cook for 4 minutes then flip the shrimp and continue cooking until the coconut is lightly browned and the shrimp turn pink, about another 2-4 minutes longer. 2 Minutes was perfect in the Ninja air fryer we use to test recipes.
11. While the shrimp are cooking, put the last three ingredients, preserves, cider vinegar, and red pepper flakes, in a saucepan. Cook and stir on medium-low heat until the preserves are melted. Serve shrimp with the sauce.
Coconut shrimp when finished in the air fryer.
Yield: 2 Servings, 1/4 pound per serving
