BISQUICK QUICK COCONUT SHRIMP

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Bisquick Quick Coconut Shrimp image

This is recipe is out the Betty Crocker Bisquick Weeknight M,eals October 2005. These shrimp are very good--a lot of the coconut sticks to the shrimp. they will be covered in the coconut! the sauce is just okay maybe you know of a better one.... though it is a good basic sauce for these.

Provided by ICook4dannyPuddin

Categories     Spring

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 lb shrimp, uncooked peeled deveined medium tails removed (31 to 35, thawed if frozen)
1 cup original Bisquick baking 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:

  • Pat shrimp dry with paper towels.
  • Add Bisquick mix, eggs and milk and mix well then add shrimp gently, stir to coat well.
  • In skillet heat over oil over medium heat to 375°F.
  • Place half of the coconut on a dish ( add the other half after coating half of the shrimp) cooking in batched remove shrimp one at a time from the batter and coat with coconut, place in oil in single layer, cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink. drain on paper towels.
  • Mix chilli sauce and apricot preserves to make the dipping sauce for the shrimp.

Nutrition Facts : Calories 747.6, Fat 52.2, SaturatedFat 15.5, Cholesterol 187.2, Sodium 845, Carbohydrate 50.5, Fiber 3.2, Sugar 27.9, Protein 21.2

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