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 min
  • Total Time 30 min
  • Servings 4

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
  • 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.

Expert Tips

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.