All it takes is one Red Lobster commercial to inspire a craving for coconut shrimp.
But in reality, the Red Lobster coconut shrimp are always smaller than they appear on TV, and they are cloying in their sweetness, especially with the dipping sauce. But if you have shrimp in your freezer and shredded coconut in your pantry, you’re well on your way to making them at home.
In the new book "Betty Crocker The Smart Dinner: Clever and Versatile Ways to Use What You've Got on Hand" from General Mills (Houghton Mifflin Harcourt, $19.99), you'll find this version of DIY coconut shrimp that you can adjust according to your preference on sweetness. The recipe conveniently calls for Bisquick, a General Mills product, but you could use flour instead. (If you want to make your own Bisquick mix, whisk together 1 cup flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt and then mix in 1 tablespoon shortening, olive oil or melted butter.)
If you do not like coconut shrimp with any sweetness, seek out unsweetened shredded coconut for this recipe and skip the dipping sauce altogether. To butterfly the shrimp, which is how it is most often served at restaurants, slice the shrimp nearly in half when deveining it, but don’t cut all the way through the flesh. The goal is to be able to open the shrimp like a book, which will flatten it and help it cook faster and with more surface area, which adds to the crispy crust.
Crispy Coconut Shrimp
These coconut shrimp pair beautifully with brown rice and a tropical fruit salad. If you’re in a hurry, skip making the dipping sauce and serve the shrimp with purchased sweet-and-sour sauce, available in the Asian foods section of most grocery stores.
For the dipping sauce:
1/3 cup orange marmalade
1/3 cup apricot preserves
1/4 teaspoon crushed red pepper flakes
1 tablespoon water
1/2 teaspoon soy sauce
For the shrimp:
2 eggs
1 cup Original Bisquick mix
1 cup shredded coconut
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cups coconut oil
1 pound uncooked medium or large shrimp, peeled (with tail shells left on), deveined
In small microwavable bowl, mix dipping sauce ingredients. Microwave 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 and salt.
In 12-inch nonstick skillet, heat oil over medium heat. Dip each shrimp in eggs, then in Bisquick mixture. Dip shrimp again in eggs and Bisquick mixture. Cook shrimp in batches in hot oil 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. Serves 4.
— From "Betty Crocker The Smart Dinner: Clever and Versatile Ways to Use What You've Got on Hand" by General Mills (Houghton Mifflin Harcourt, $19.99)
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