OUTBACK STEAKHOUSE COCONUT SHRIMP

OUTBACK STEAKHOUSE COCONUT SHRIMP image

Number Of Ingredients 14

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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
Dipping Sauce:
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3−4 drops Tabasco sauce

Steps:

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.