Bisquick Quick Coconut Shrimp |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Pat shrimp dry with paper towels.
2. Add Bisquick mix, eggs and milk and mix well then add shrimp gently, stir to coat well.
3. In skillet heat over oil over medium heat to 375°F.
4. 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.
5. Mix chilli sauce and apricot preserves to make the dipping sauce for the shrimp.
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