Try these easy air-fryer coconut shrimp with a sweet-and-spicy apricot sauce for a taste of the tropics.

Ingredients

• 1/2 pound uncooked shrimp (26-30 per pound)
• 1/2 cup sweetened shredded coconut
• 3 tablespoons panko bread crumbs
• 2 large egg whites
• 1/8 teaspoon salt
• dash pepper
• dash louisiana-style hot sauce
• 3 tablespoons all-purpose flour
• 1/3 cup apricot preserves
• 1/2 teaspoon cider vinegar
• dash crushed red pepper flakes

Directions

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, salt, pepper and hot sauce. 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. 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.
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.