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Skillet Coconut Shrimp with Apricot Sauce

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Bisquick® mix creates a crisp coating for these delicious golden shrimp. They're a great appetizer or 30-minute entrée.
Created Sep 8, 2011
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  • 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


  • 1
    In small bowl, mix preserves, vinegar and pepper flakes; set aside.
  • 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.
  • 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 Information

No nutrition information available for this recipe
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