Coconut Shrimp

This recipe is so easy and works up quick in batches. Sam's Club sells frozen, uncooked peeled and deveined shrimp, leaving you to just thaw and gather ingredients. This recipe was adapted from Betty Crocker and the Joy of Cooking. 

Here we go:

1 lb peeled and deveined shrimp, uncooked and thawed

1/2 c apricot preserves

2 tsp. cider vinegar

3/4 tsp. pepper flakes 

1/2 c. Bisquick

1 egg

1/4 c. Milk (plus an extra splash, if needed)

1/2 tsp. cayenne pepper

2 c. Coconut

1 c. Panko breadcrumbs (I used lemon pepper flavored as I had that on hand. Use what you have)

1 cup oil

Mix preserves, pepper flakes, and vinegar and set aside. 

Pat dry the shrimp. Heat the oil in a large skillet. Mix the coconut and breadcrumbs in a shallow dish. In another shallow dish, mix egg, cayenne, Bisquick and milk, adding a little extra if necessary to make batter moveable (that's official speak.)

Dip shrimp in batter then in coconut mix and fry 3-4 mins, turning halfway through, until shrimp is cooked and coating is browned. Heat apricot sauce in microwave for a minute and serve over shrimp. 

I kept the tails on the shrimp which made it easy to dip, coat, and turn. We ate ours with rice and smiles. This would make a lovely valentine dinner. Looks tough but is easy and delicious!