COCONUT SHRIMP
Double-dipping will be the norm for delicious shrimp and a saucy apricot dip.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 660, Carbohydrate 51 g, Cholesterol 145 mg, Fat 7, Fiber 3 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 30 g, TransFat 0 g
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