Outback Steakhouse Coconut Shrimp

Yield:
Makes 4-6 servings

Ingredients:

  1. 1 1/2 lbs large raw shrimp
  2. 1/2 cup all-purpose flour
  3. 1/2 cup cornstarch
  4. 1 tablespoon salt
  5. 1/2 tablespoon white pepper
  6. 2 tablespoon vegetable oil
  7. 1 cup ice water
  8. Vegetable oil for deep frying
  9. 2 cups unsweetened short shredded coconut
  10. Sauce:
  11. 1/2 cup orange marmalade
  12. 1/4 cup Grey Poupon country mustard
  13. 1/4 cup honey
  14. 3-4 drops Tabasco sauce
Directions:

Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend. To Fry: Heat oil to 350 degrees 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 300 degrees for 5 minutes to finish cooking the shrimp. Serve with sweet-and-sour sauce or combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.

Source: St. Petersburg Times


TDS 3