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Outback Steakhouse Coconut Shrimp




Source of Recipe


submitted by Theresa St George


List of Ingredients




1 1/2 lb Shrimp, large size 1/2 C
Flour
1/2 C Cornstarch 1
Tlbsp
Salt
1/2 Tlbsp White Pepper
2 Tlbsp Vegetable Oil
1 C Water, ice cold
Oil for deep frying
2 C Short Shredded Coconut
1/2 C Orange Marmalade
1/4 C Grey Poupon country mustard
1/4 C Honey
3-4 drops Tabasco sauce

Recipe



Peel, devein and wash shrimp. Dry well on paper towels. Set aside.

In a bowl, mix all dry ingredients for batter. Add to the dry mix the 2 tablespoon of oil and 1 cup ice water. Stir to blend.

To fry:
Heat oil to 350F (180C) in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed.

Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes.

Bake at 300F (150C) 5 minutes to finish cooking of the shrimp.

Serve with sweet and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.