Air-Fryer Coconut Shrimp

1. Stage

Preheat an air fryer to 375°F. Peel and devein the shrimp, leaving tails on. Editor's Tip: Avoid starting with damp shrimp, among other deep-frying mistakes. For perfectly crispy air-fryer coconut shrimp, pat the shrimp dry with a few paper towels to remove any excess moisture and ensure the coating adheres evenly.

2. Stage

Arrange three shallow bowls on your work surface. In the first bowl, toss together the coconut and panko. Whisk together the egg whites, salt, pepper, and hot sauce in the second bowl. In the final bowl, add the flour.

3. Stage

Working as an assembly line, first lightly coat the shrimp in flour. Shake off any excess flour, then dunk the shrimp in the egg-white mixture. Transfer the shrimp to the coconut mixture, gently patting to coat the shrimp evenly on all sides. Set aside. Repeat this process until all the shrimp are coated.

4. Stage

Place the shrimp in a single layer on a greased tray in an air-fryer basket. Cook for four minutes. Flip the shrimp, and continue cooking until the coconut is lightly browned and the shrimp turn pink, about four minutes longer. Editor's Tip: Air-frying the shrimp in smaller batches will allow enough hot air to circulate around them to create a crispier exterior. If the basket is crowded, the shrimp will be unevenly cooked and not crisp on all sides.

5. Stage

Meanwhile, combine the preserves, cider vinegar and crushed red pepper flakes in a small saucepan. Cook, stirring occasionally, over medium-low heat until the preserves are melted. Serve shrimp immediately with sauce.