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Outback Steakhouse Coconut Shrimp RecipeRating: 0 (0 Votes)Ingredients & Directions:1 1/2 lb large raw shrimp 1/2 c all-purpose flour 1/2 c cornstarch 1 T salt 1/2 T white pepper 2 T vegetable oil 1 c ice water oil for deep frying 2 c short shredded coconut 1/2 c orange marmalade 1/4 c Grey Poupon country mustard 1/4 c 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. |
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