- Preparation time
- 30 mins
- Cooking time
- 30 mins
- Difficulty
- Easy Recipes
- Serves
- 6 people
- February 2, 2016
Coconut Shrimp.
Double-dipping will be the norm for delicious shrimp and a saucy apricot dip.
PrintCoconut Shrimp
Ingredients
Scale
- 1 lb uncooked peeled 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
Instructions
- Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
- 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.
- In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.
