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Coconut Shrimp

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By Betty Crocker Kitchens
Updated Oct 1, 2008
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Double-dipping will be the norm for delicious shrimp and a saucy apricot dip.

Coconut Shrimp

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
  • Step 
    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 (cut 1 shrimp open to check doneness). Drain on paper towels.
  • Step 
    3
    In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.

Nutrition

660 Calories
43g Total Fat
16g Protein
51g Total Carbohydrate
30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
660
Calories from Fat
390
Total Fat
43g
66%
Saturated Fat
15g
75%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
830mg
34%
Potassium
390mg
11%
Total Carbohydrate
51g
17%
Dietary Fiber
3g
13%
Sugars
30g
Protein
16g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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