Outback Steakhouse Coconut Shrimp

By augusj

Ingredients

• 1 1/2 lb 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 cups Shredded Coconut
• 1/2 cup Orange Marmalade
• 1/4 cup Grey Poupon Country Mustard
• 1/4 cup Honey
• 3 to 4 drops Tobasco Sauce

Preparation

Step 1

Peel, de-vein and wash shrimp. Dry well on paper towels. Set aside.

In a bowl, mix all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend.

To fry: heat oil to 350 degreee 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 bowned, about 4 minutes.

Bake at 300, 5 minutes to finish cooking the shrimp. Serve with sweet and sour sauce or the following sauce:

Combine marmalade, grey poupon mustard, honey and tobasco sauce to taste.