Crispy Coconut Shrimp

Crispy Coconut Shrimp
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  • Prep

    30

    min

  • Total

    30

    min

  • Servings

    4

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.

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

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.

Recipe Tips

  • 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

Nutrition Facts are not available for this recipe
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