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Crispy Coconut Shrimp

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Crispy Coconut Shrimp
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  • Prep 30 min
  • Total 30 min
  • Servings 4
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We used Bisquick to create a crispy tempura batter for coconut shrimp that can be ready in only 30 minutes. Serve with a sweet and tangy dipping sauce made with orange marmalade, apricot preserves and soy sauce.
By Brooke Lark
Created Jun 21, 2012


Dipping Sauce

  • 1/3 cup orange marmalade
  • 1/3 cup apricot preserves
  • 1 tablespoon water
  • 1/2 teaspoon soy sauce


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    These coconut shrimp pair beautifully with brown rice and a tropical fruit salad.


Nutrition Facts are not available for this recipe
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