1
lb uncooked medium or large shrimp, peeled (with tail shells left on), deveined
1 1/2
cups coconut oil for frying
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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