| 1 | lb uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen, tail shells removed |
| 1 | cup Original Bisquick® mix |
| 1 | egg |
| 3/4 | cup milk |
| 1 | cup vegetable oil |
| 2 1/2 | cups flaked coconut |
| 1/2 | cup chili sauce |
| 1/2 | cup apricot preserves |
Serve with...
Layered Curry Pasta Salad
Total Time:
30 min
| 1. | Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well. |
| 2. | In 10-inch skillet, heat oil over medium heat to 375°F. In shallow dish, place half of the coconut (add remaining coconut after coating half of the shrimp). Cooking in batches, remove shrimp one at a time from batter and coat with coconut; place in oil in a single layer. Cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink (cut 1 shrimp open to check doneness). Drain on paper towels. |
| 3. | In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping. |
| Cook shrimp 4 to 5 minutes, turning every minute. |
|
| Serve shrimp on a bed of greens, and drizzle with your favorite vinaigrette for a great supper salad. |
|
| Serve these crispy shrimp as appetizers. |
Nutrition Information:
660 ( 390); 43g ( 15g, 0g); 145mg; 830mg; 51g ( 3g, 30g); 16g 8%; 6%; 10%; 20% 1 1/2 ; 2 ; 0 ; 1 1/2 ; 7 3 1/2