'Outback' Coconut Shrimp

By á-174942

Ingredients

• SAUCE:
• 2 pounds jumbo raw shrimp
• 1/2 cup soy flour
• 1/2 cup Atkins corn bread mix
• 1 tablespoon salt
• 1/2 tablespoon freshly-ground white pepper
• 2 tablespoons vegetable oil
• 1 cup ice water
• Oil for deep frying
• 2 cups freshly-short-shredded coconut (fresh is preferred, but can used unsweetened dried)
• 1/2 tablespoon orange extract
• 1/4 Grey Poupon country mustard
• 1/4 teaspoon orange zest (from fresh orange)
• 1 teaspoon Splenda - (to 3) to taste
• 3 drops Tabasco sauce - (to 4)

Details

Servings 4

Preparation

Step 1

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.