Coconut Shrimp

Double-dipping will be the norm for delicious shrimp and a saucy apricot dip.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

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

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660
(
Calories from Fat
390),
% Daily Value
Total Fat
43g
43%
(Saturated Fat
15g,
15%
Trans Fat
0g
0%
),
Cholesterol
145mg
145%;
Sodium
830mg
830%;
Total Carbohydrate
51g
51%
(Dietary Fiber
3g
3%
  Sugars
30g
30%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
10%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.