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Coconut Shrimp

Coconut Shrimp
  • Prep 30 min
  • Total 30 min
  • Servings 6
Double-dipping will be the norm for delicious shrimp and a saucy apricot dip.
Updated October 1, 2008
Make With
Make With
Bisquick

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
660
Calories from Fat
390
Total Fat
43g
66%
Saturated Fat
15g
75%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
830mg
34%
Potassium
390mg
11%
Total Carbohydrate
51g
17%
Dietary Fiber
3g
13%
Sugars
30g
Protein
16g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
20%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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