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. MORE+ LESS-

By Betty Crocker Kitchens

August 11, 2011

1/2

cup apricot preserves

teaspoon cider vinegar

1/4

teaspoon crushed red pepper flakes

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)

tablespoons milk

egg

cups flaked coconut

About 1 1/3 cups vegetable oil

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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.