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.

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

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.

tip 1

Serve these shrimp for lunch over baby salad greens. Drizzle the apricot sauce over the shrimp as a dressing.

680 Calories, 40g Total Fat, 21g Protein, 58g Total Carbohydrate, 36g Sugars

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.