lb uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen, tail shells removed
cup Original Bisquick™ mix
cup vegetable oil
cups flaked coconut
cup chili sauce
cup apricot preserves
1Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
2In 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.
3In 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.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.