Outback Steakhouse Coconut Shrimp Recipe
Serves/Makes: 4
Ingredients:
1 1/2 pound large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper
2 tablespoons vegetable oil
1 cup ice water
oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
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 Tbsp oil and ice water. Stir to blend.
To fry: heat oil to 350 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 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce
or the following sauce: Combine marmalade, Grey Poupon mustard, honey and
Tabasco sauce to taste.