Outback Steakhouse Coconut Shrimp
1 1/2 lb large raw shrimp
1/2 cup all−purpose flour
1/2 cup cornstarch
1 Tbl. salt
1/2 Tbl. white pepper
2 Tbl. 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 & wash shrimp.
Dry well on paper towels.
Set aside.
In a bowl, mix all dry ingredients for batter.
Add 2T oil & 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 & sour sauce or the following
sauce: Combine marmalade, Grey Poupon mustard,
honey & Tabasco sauce to taste.
1 1/2 lb large raw shrimp
1/2 cup all−purpose flour
1/2 cup cornstarch
1 Tbl. salt
1/2 Tbl. white pepper
2 Tbl. 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 & wash shrimp.
Dry well on paper towels.
Set aside.
In a bowl, mix all dry ingredients for batter.
Add 2T oil & 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 & sour sauce or the following
sauce: Combine marmalade, Grey Poupon mustard,
honey & Tabasco sauce to taste.
