Coconut Shrimp

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Coconut Shrimp
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Aug 5, 2010


  • 1 lb (500 g) uncooked deveined peeled medium shrimp (31 to 35), thawed if frozen, tail shells removed
  • 1 cup (250 mL) Bisquick* Mix
  • 3/4 cup (175 mL) milk
  • 1 egg
  • 1 cup (250 mL) vegetable oil
  • 2 1/2 cups (625 mL) flaked coconut
  • 1/2 cup (125 mL) chili sauce
  • 1/2 cup (125 mL) apricot preserves


  • 1
    Pat shrimp dry with paper towels. In medium bowl, stir Bisquick mix, milk and egg with wire whisk or fork until blended. Add shrimp; gently stir to coat well.
  • 2
    In large skillet, heat oil over medium heat to 375ºF. In shallow dish, place half of the coconut (add remaining coconut after coating half of the shrimp). Cooking in batches, remove shrimp one at a time from batter and coat with coconut; place in oil in a single layer.
  • 3
    Cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink (cut 1 shrimp open to check doneness). Drain on paper towels.
  • 4
    In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.

Expert Tips

  • Tip 1
    Serve-With: For a great supper salad, serve these crispy shrimp on a bed of mixed salad greens. Add enough water to the dipping sauce so you can drizzle it over the salad.

Nutrition Information

No nutrition information available for this recipe
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