1/3 cup orange marmalade
1/3 cup apricot preserves
1 tablespoon water
1/2 teaspoon soy sauce
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
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.
Recipe shared from: http://www.bettycrocker.com/recipes/crispy-coconut-shrimp/54316840-f74b-40fd-8077-008b0cd87806