Bisquick Quick Coconut Shrimp

• 1 lb shrimp, uncooked peeled deveined medium tails removed (31 to 35, thawed if frozen)
• 1 cup original Bisquick baking 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

1. Pat shrimp dry with paper towels.
2. Add Bisquick mix, eggs and milk and mix well then add shrimp gently, stir to coat well.
3. In skillet heat over oil over medium heat to 375u0b0F.
4. Place half of the coconut on a dish ( add the other half after coating half of the shrimp) cooking in batched remove shrimp one at a time from the batter and coat with coconut, place in oil in single layer, cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink. drain on paper towels.
5. Mix chilli sauce and apricot preserves to make the dipping sauce for the shrimp.

shrimp, baking mix, egg, milk, vegetable oil, flaked coconut, chili sauce, apricot preserves

Taken from www.food.com/recipe/bisquick-quick-coconut-shrimp-302335 (may not work)