Coconut Shrimp

Coconut Shrimp 

www.kraft.com

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

• 1Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
• 2In 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.
• 3In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.