cup apricot preserves
teaspoon cider vinegar
teaspoon crushed red pepper flakes
lb uncooked medium shrimp, thawed if frozen, peeled (tail shells removed), deveined
cup Original Bisquick™ mix
teaspoon ground red pepper (cayenne)
cups flaked coconut
About 1 1/3 cups vegetable oil
1In small bowl, mix preserves, vinegar and pepper flakes; set aside.
2Pat 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.
3In 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.
Serve these shrimp for lunch over baby salad greens. Drizzle the apricot sauce over the shrimp as a dressing.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.