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Skillet Coconut Shrimp with Apricot Sauce

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By Betty Crocker Kitchens
Updated Aug 11, 2011
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Bisquick® mix creates a crisp coating for these delicious golden shrimp. They're a great appetizer or 30-minute entrée.

Skillet Coconut Shrimp with Apricot Sauce

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1/2 cup apricot preserves
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 lb uncooked medium shrimp, thawed if frozen, peeled (tail shells removed), deveined
  • 1/2 cup Original Bisquick™ mix
  • 1/2 teaspoon ground red pepper (cayenne)
  • 2 tablespoons milk
  • 1 egg
  • 2 cups flaked coconut
  • About 1 1/3 cups vegetable oil

Instructions

  • Step 
    1
    In small bowl, mix preserves, vinegar and pepper flakes; set aside.
  • Step 
    2
    Pat shrimp dry with paper towels. In shallow dish, mix Bisquick mix, red pepper, milk and egg with fork until well blended. In another shallow dish, place coconut.
  • Step 
    3
    In 12-inch skillet, heat 1/4 inch oil over medium heat. Working with half of the shrimp at a time, dip each shrimp into egg mixture, shaking off excess batter; lightly toss in coconut. Place in hot oil in single layer; cook 3 to 4 minutes, turning once, until coating is crisp and golden brown, and shrimp are pink. Serve with apricot sauce.

Nutrition

680 Calories
40g Total Fat
21g Protein
58g Total Carbohydrate
36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
680
Calories from Fat
360
Total Fat
40g
62%
Saturated Fat
18g
90%
Trans Fat
1/2g
Cholesterol
215mg
72%
Sodium
510mg
21%
Potassium
370mg
11%
Total Carbohydrate
58g
19%
Dietary Fiber
3g
11%
Sugars
36g
Protein
21g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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