Skillet Coconut Shrimp with Apricot Sauce

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Serve these shrimp for lunch over baby salad greens. Drizzle the apricot sauce over the shrimp as a dressing.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
680
Calories from Fat
360
% Daily Value
Total Fat
40g
62%
Saturated Fat
18g
90%
Trans Fat
1/2g
Cholesterol
215mg
72%
Sodium
510mg
21%
Potassium
370mg
11%
Total Carbohydrate
58g
19%
Dietary Fiber
3g
11%
Sugars
36g
Protein
21g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
25%
25%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.