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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Double-dipping of delicious shrimp and a saucy apricot dip. Ingredients:
1 lb uncooked peeled deveined 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 |
Directions:
1. Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
2. 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.
3. In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.
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