Coconut Shrimp

Prep

30

min
Total

30

min
Servings

6

Double-dipping will be the norm for delicious shrimp and a saucy apricot dip.

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.

Recipe Tips

tip 1

Serve shrimp on a bed of greens, and drizzle with your favorite vinaigrette for a great supper salad.
tip 2

Serve these crispy shrimp as appetizers.

Nutrition

660 Calories, 43g Total Fat, 16g Protein, 51g Total Carbohydrate, 30g Sugars

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.