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Outback Steakhouse Coconut Shrimp
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1/2 lb. large raw shrimp
/2 cup all−purpose flour
/2 cup cornstarch
tablespoon salt
/2 tablespoon white pepper
tablespoons vegetable oil
cup ice water
cups short shredded coconut
oil for deep frying
Dipping Sauce:
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/2 cup orange marmalade
/4 cup Grey Poupon country mustard
/4 cup honey
−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 2 tbls. oil
and ice water. Stir to blend. To fry: heat oil to 350F 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 300F
for 5 minutes to finish cooking of the shrimp.
Serve with dipping sauce: Combine all sauce ingredients.
Outback Steakhouse Coconut Shrimp
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