Outback Steakhouse Coconut Shrimp

Outback Steakhouse Coconut Shrimp

Ingredients:

• 1½ lbs. large, raw shrimp
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 tbsp. salt
• ½ tbsp. white pepper
• 2 tbsp. vegetable oil
• 1 cup ice water
• 2 cups shredded coconut (short shreds)
• oil for deep frying
  
  Dipping sauce:
  
  ½ cup orange marmalade
  ¼ cup Grey Poupon country mustard
  ¼ cup honey
  3 to 4 drops Tabasco pepper sauce
  Mix 'em all together!
  

INSTRUCTIONS

Preheat oven to 300 degrees.
Peel, devein, and wash shrimp. Dry with paper towels and set aside.
In a large mixing bowl, combine all dry ingredients, except coconut.
Add 2 tbsp. oil and ice water. Blend well.
Add ample amounts of oil to deep fryer or deep skillet. Heat to 350 degrees.
Spread a thin layer of coconut on a plate.
Dip shrimp in batter, then roll in coconut (add more coconut as necessary).
Fry in hot oil for 4 minutes, or until light brown.
Drain shrimp, place on baking sheet, and bake an additional 5 minutes. The coconut shrimp recipe is ready to serve..Enjoy with that incredible dipping sauce!

thai-coconut-shrimp-recipe.