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Crispy Coconut Shrimp

Brooke Lark
Created Jun 21, 2012
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We used Bisquick to create a crispy tempura batter for coconut shrimp that can be ready in only 30 minutes. Serve with a sweet and tangy dipping sauce made with orange marmalade, apricot preserves and soy sauce.

Crispy Coconut Shrimp

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
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Ingredients

Dipping Sauce

  • 1/3 cup orange marmalade
  • 1/3 cup apricot preserves
  • 1 tablespoon water
  • 1/2 teaspoon soy sauce

Shrimp

  • 2 eggs
  • 1 cup Original Bisquick™ mix
  • 1 cup shredded coconut
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 lb uncooked medium or large shrimp, peeled (with tail shells left on), deveined
  • 1 1/2 cups coconut oil for frying

Instructions

  • Step 
    1
    In small microwavable bowl, microwave dipping sauce ingredients uncovered on High 30 to 50 seconds. Stir until blended; set aside.
  • Step 
    2
    In small bowl, beat eggs with whisk or fork. In medium bowl, stir together Bisquick mix, coconut, ginger, cardamom and salt.
  • Step 
    3
    In large skillet, heat oil over medium heat. Dip each shrimp into eggs, then into Bisquick mixture; dip again in eggs and in Bisquick mixture. Cook shrimp in batches in hot oil about 3 to 4 minutes, turning once, until coating is crisp and golden brown and shrimp are pink. Drain on paper towels.
  • Step 
    4
    Serve shrimp hot with dipping sauce.

Nutrition

Nutrition Facts are not available for this recipe

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