Skillet Coconut Shrimp with Apricot Sauce

Skillet Coconut Shrimp with Apricot Sauce

Bisquick® mix creates a crisp coating for these delicious golden shrimp. They're a great appetizer or 30-minute entrée.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1/2
cup apricot preserves
1
teaspoon cider vinegar
1/4
teaspoon crushed red pepper flakes
1
lb uncooked medium shrimp, thawed if frozen, peeled (tail shells removed), deveined
1/2
cup Original Bisquick® mix
1/2
teaspoon ground red pepper (cayenne)
2
tablespoons milk
1
egg
2
cups flaked coconut
About 1 1/3 cups vegetable oil
  1. In small bowl, mix preserves, vinegar and pepper flakes; set aside.
  2. Pat shrimp dry with paper towels. In shallow dish, mix Bisquick mix, red pepper, milk and egg with fork until well blended. In another shallow dish, place coconut.
  3. In 12-inch skillet, heat 1/4 inch oil over medium heat. Working with half of the shrimp at a time, dip each shrimp into egg mixture, shaking off excess batter; lightly toss in coconut. Place in hot oil in single layer; cook 3 to 4 minutes, turning once, until coating is crisp and golden brown, and shrimp are pink. Serve with apricot sauce.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve these shrimp for lunch over baby salad greens. Drizzle the apricot sauce over the shrimp as a dressing.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 680
    • (Calories from Fat 360),
  • Total Fat 40g
    • (Saturated Fat 18g,
    • Trans Fat 1/2g),
  • Cholesterol 215mg;
  • Sodium 510mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 3g,
    • Sugars 36g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 6 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.