Crispy Coconut Shrimp

Crispy Coconut Shrimp

Blogger Brooke McLay from Cheeky Kitchen uses Bisquick® mix to create a crispy tempura batter on this irresistible coconut shrimp.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  1. In small microwavable bowl, microwave dipping sauce ingredients uncovered on High 30 to 50 seconds. Stir until blended; set aside.
  2. In small bowl, beat eggs with whisk or fork. In medium bowl, stir together Bisquick mix, coconut, ginger, cardamom and salt.
  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.
  4. Serve shrimp hot with dipping sauce.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you’re in a hurry, skip the dipping sauce and serve the shrimp with purchased sweet-and-sour sauce, available in the Asian foods section of most grocery stores.
These coconut shrimp pair beautifully with brown rice and a tropical fruit salad.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.