'Outback' Coconut Shrimp

'Outback' Coconut Shrimp
'Outback' Coconut Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    drops Tabasco sauce - (to 4)

  • 1

    teaspoon Splenda - (to 3) to taste

  • 1/4

    teaspoon orange zest (from fresh orange)

  • 1/4

    Grey Poupon country mustard

  • 1/2

    tablespoon orange extract

  • SAUCE:

  • 2

    cups freshly-short-shredded coconut (fresh is preferred, but can used unsweetened dried)

  • Oil for deep frying

  • 1

    cup ice water

  • 2

    tablespoons vegetable oil

  • 1/2

    tablespoon freshly-ground white pepper

  • 1

    tablespoon salt

  • 1/2

    cup Atkins corn bread mix

  • 1/2

    cup soy flour

  • 2

    pounds jumbo raw shrimp

Directions

Peel, devein, and wash shrimp. Make sure you dry them very well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter (except coconut). Add 2 tablespoons oil and the ice water. Stir to blend. Heat oil to 350 degrees in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp into batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 or 5 minutes each. Bake at 300 degrees for 5 minutes to finish cooking the shrimp. Combine all sauce ingredients and serve with shrimp. These shrimp can be served as a main course or appetizer. This recipe yields 4 servings; 8 carb grams per serving.

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