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Coconut Shrimp

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

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(38 Ratings)

38 Ratings

5 spoons 34%

4 spoons 29%

3 spoons 16%

2 spoons 13%

1 spoons

Member Reviews (9)

3218b21c-636b-4881-ac4b-b74518242a6b

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PREP TIME
30 Min
TOTAL TIME
30 Min
SERVINGS
6

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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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.

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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 a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 660

(Calories from Fat 390),

Total Fat 43g

(Saturated Fat 15g,
Trans Fat 0g),

Cholesterol 145mg;
Sodium 830mg;
Total Carbohydrate 51g

(Dietary Fiber 3g,
Sugars 30g),

Protein 16g;

Percent Daily Value*:

Vitamin A 8.00%;
Vitamin C 6.00%;
Calcium 10.00%;
Iron 20.00%;

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.

Review & 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