Crispy Coconut Shrimp

By carvalhohm

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

Details

Servings 4
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

If you’re in a hurry, skip the dipping sauce and serve the shrimp with purchased sweet-and-sour sauce.