Outback Steakhouse Coconut ShrimpPosted at May 25, 2016 by admin on category Appetizers
1 1/2 lb. large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups short shredded coconut
oil for deep frying
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 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.