Coconut Shrimp
From watson2167 16 years agoIngredients
- 1 lb uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen, tail shells removed shopping list
- 1 cup Original Bisquick mix shopping list
- 1 egg shopping list
- 3/4 cup milk shopping list
- 1 cup vegetable oil shopping list
- 2 1/2 cups flaked coconut shopping list
- 1/2 cup chili sauce shopping list
- 1/2 cup apricot preserves shopping list
How to make it
- 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. Drain on paper towels.
- In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.
People Who Like This Dish 4
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