CRISPY COCONUT SHRIMP

Crispy Coconut Shrimp image

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.

Provided by By Brooke Lark

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

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

Steps:

In small microwavable bowl, microwave dipping sauce ingredients uncovered on High 30 to 50 seconds. Stir until blended; set aside.
In small bowl, beat eggs with whisk or fork. In medium bowl, stir together Bisquick mix, coconut, ginger, cardamom and salt.
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.
Serve shrimp hot with dipping sauce.

Nutrition Facts : ServingSize 1 Serving

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