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Outback Steakhouse Coconut Shrimp




Source of Recipe


my cd


List of Ingredients




1 1/2 lb 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 cup short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce

Recipe



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 350º 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 300º 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.