Skillet Coconut Shrimp with Apricot Sauce

Name: Skillet Coconut Shrimp with Apricot Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4
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

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Skillet Coconut Shrimp with Apricot Sauce

Prep 30 min
Total 30 min
Servings 4

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

By Betty Crocker Kitchens

Updated August 11, 2011

Make With

Bisquick

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

Steps

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.