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:
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)