When a tasty vacation is on your mind, grab this ticket (recipe) and let’s go! Packed with the tropical flare you love, Vacation Shrimp is sure to whisk you away! Large, plump shrimp are sand blasted with a spicy, hot, shredded coconut breading, tanned in the air fryer, and slathered with a post-tanning, balmy apricot sauce for the ultimate flavor oasis. Be sure to make Vacation Shrimp your next dinner destination. It will be the taste trip of a lifetime! Take us away!


For the shrimp:

  • 1/2 cup sweetened coconut, shredded
  • 3 tablespoons panko breadcrumbs
  • 2 large egg whites
  • 1/8 teaspoon salt
  • black pepper, to taste
  • Louisiana-style hot sauce, to taste
  • 3 tablespoons all-purpose flour
  • 1/2 pound large shrimp, peeled and deveined, tails-on

For the sauce:

  • 1/3 cup apricot preserves
  • 1/2 teaspoon cider vinegar
  • crushed red pepper flakes, to taste


Step 1 –Preheat the air fryer to 375 degrees F.

Step 2 –In a shallow bowl, add the coconut and the breadcrumbs and toss to combine.

Step 3 –In a second shallow bowl, add the egg whites, the salt, the black pepper, and the hot sauce and whisk to combine.

Step 4 –In a third shallow bowl, add the flour.

Step 5 –Individually add the shrimp to the flour and lightly toss to coat, shaking off any of the excess flour.

Step 6 –Dredge the floured shrimp in the egg white mixture and then in the coconut mixture, patting them to help the coating adhere.

Step 7 –In a single layer, add the shrimp to the prepared air fryer and cook, about 4 minutes.

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Step 8 –Use tongs to carefully turn the shrimp.

Step 9 –Cook the shrimp until it reaches an internal temperature of 145 degree F and the coating is lightly browned, about 4 minutes.

Step 10 –While the shrimp cooks, in a small saucepan over medium-low heat, add the apricot preserves, the cider vinegar, and the red pepper flakes and cook, stirring constantly, until the apricot preserves have melted.

Step 11 –Serve the shrimp with the sauce.