Coconut Shrimp

Name: Coconut Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters apricot preserves; 118 milliliters chili sauce; 591 milliliters flaked coconut; 1 egg; 177 milliliters milk; 454 grams uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen, tail shells removed; 237 milliliters vegetable oil; 237 milliliters Original mix

Coconut Shrimp is a gluten free and pescatarian main course. This recipe makes 6 servings with 280 calories, 19g of protein, and 18g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of milk, shrimp, coconut, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk.

Ingredients you will need

Baking Mix

Shrimp

Milk

Egg

Equipment you will use

Paper Towels

Bowl

Add shrimp; gently stir to coat well.

Ingredients you will need

Shrimp

In 10-inch skillet, heat oil over medium heat to 375F. 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).

Ingredients you will need

Coconut

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

In small bowl, mix chili sauce and apricot preserves.

Ingredients you will need

Apricot Preserves

Chili Sauce

Equipment you will use

Bowl

Serve shrimp with sauce for dipping.

Ingredients you will need

Shrimp

Sauce

Equipment

Paper Towels

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

apricot preserves 118milliliters

chili sauce 591milliliters

flaked coconut 1

egg 177milliliters

milk 454grams

uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen, tail shells removed 237milliliters

vegetable oil 237milliliters

Original mix

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.