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
Directions:
Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well. 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. Drain on paper towels. Dip in sauce made from orange marmalade, brown mustard and sweet chili sauce.
Susie’s note: MMMMMMMMMMMM! Make sure oil isn’t too hot. A little over medium was best on my gas stovetop. Otherwise coconut burns.
