Outback Steakhouse Coconut Shrimp
- 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
½ cup orange marmalade
¼ cup Grey Poupon country mustard
¼ cup honey
3 to 4 drops Tabasco pepper sauce
Mix 'em all together!
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!