Air-Fryer Coconut Shrimp

Air-Fryer Coconut Shrimp 1/2 pound uncooked large shrimp 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 SAUCE: 1/3 cup apricot preserves 1/2 teaspoon cider vinegar Dash crushed red pepper flakes Preheat air fryer to 375°. 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, another 4 minutes. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp immediately with sauce.