Outback Steakhouse Coconut Shrimp
- 1 1/2 lbs large raw shrimp
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 Tbsp salt
- 1/2 Tbsp white pepper
- 2 Tbsp 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
- 3-4 drops Tabasco sauce
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 & ice water.
Stir to blend. To fry: heat oil to 350deg; F 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° F for 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.Makes 4 to 6 Source:
Submitted by: Recipe Group Member
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