Coconut Shrimp

Coconut Shrimp

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve shrimp on a bed of greens, and drizzle with your favorite vinaigrette for a great supper salad.
Variation
Serve these crispy shrimp as appetizers.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 660
    • (Calories from Fat 390),
  • Total Fat 43g
    • (Saturated Fat 15g,
    • Trans Fat 0g),
  • Cholesterol 145mg;
  • Sodium 830mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 3g,
    • Sugars 30g),
  • Protein 16g;
Percent Daily Value*:
    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.
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