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Coconut Shrimp

Double-dipping will be the norm for delicious shrimp and a saucy apricot dip.

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( 38 Ratings)

38 Ratings

5 Stars 34%

4 Stars 29%

3 Stars 16%

2 Stars 13%

1 Stars

Member Reviews ( 9 )

3218b21c-636b-4881-ac4b-b74518242a6b

Prep Time 30 min
Total Time 30 min
Servings 6

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

1/2: cup chili sauce

1/2: cup apricot preserves

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Directions

1 Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
2 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 (cut 1 shrimp open to check doneness). Drain on paper towels.
3 In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.

EXPERT TIPS

Expert Tips

Serve shrimp on a bed of greens, and drizzle with your favorite vinaigrette for a great supper salad.

Serve these crispy shrimp as appetizers.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 660
Calories from Fat: 390),

% Daily Value

Total Fat: 43g; 43%
(Saturated Fat 15g, 15% Trans Fat 0g 0% ),
Cholesterol: 145mg; 145%;
Sodium: 830mg; 830%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 3g 3% Sugars 30g 30% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 6%;
Calcium: 10%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 8/15/2011 6:05:29 AM REPORT ABUSE stacikins said:

Rating:

We made this shrimp dish last night and it was delicious - tender shrimp w/ a crispy coconut coating! I used exta-large shrimp (2 lbs) and I had plenty of batter for all. After reading the reviews, we also purchased fresh mango salsa from our grocery store to use as a dipping sauce. My family loved it. Fabulous - they want it again next week!

This reply was: Helpful Inspiring

Posted 1/7/2011 3:00:32 PM REPORT ABUSE StartingOutChef said:

Rating:

This recipe was amazing! My husband loved it and he is super picky with his food. I have never had coconut shrimp and this recipe made me fall in love with it. This made a whole bag of shrimp and even though it was to die for, I won't make the whole bag again because you can only eat so much of it. I would serve this as an appetizer or side dish. This recipe is definitely a keeper and I plan on serving it for many dinners to come! It did take a few extra minutes to make but it was definitely worth it; just like anything that you would expect to taste good. It's not going to taste like anything out of a box so putting in the extra effort is definitely worth it :)

This reply was: Helpful Inspiring

Posted 7/3/2010 4:21:04 PM REPORT ABUSE Cathy W said:

Rating:

These were a big hit in my neighborhood. I used more coconut than the recipe called for because I changed the coconut fairly often. I found that the batter made it clumpy, and then it was hard for it to stick to the shrimp. Once I used a little coconut at a time and changed it frequently, it was a breeze. i would definitely make these again. I wasn't so keen on the sauce--I think that something more tropical, like a mango sauce, would be much better. But the shrimp were so delicious, it didn't matter. Perfect for the summer!

This reply was: Helpful Inspiring