Outback Steakhouse Coconut Shrimp
1-1/2 lbs 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
Peel, devein and wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil and ice water. Stir to blend.
To fry: heat oil to 350 degrees F 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 golden, about 4 minutes.
For the sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.
1-1/2 lbs 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
Peel, devein and wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil and ice water. Stir to blend.
To fry: heat oil to 350 degrees F 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 golden, about 4 minutes.
For the sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.