Crispy Coconut Shrimp – Bisquick Recipes

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