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Outback Steakhouse Coconut Shrimp

Recipe At A Glance
Rating: 5/5

5 stars based on 1 review
recipe is ready in Under 30 minutes

Ready in: Under 30 minutes ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 4

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INGREDIENTS:

1 1/2 pound large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper
2 tablespoons vegetable oil
1 cup ice water
oil, for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
4 drops Tabasco sauce

DIRECTIONS:

Peel, devein and wash shrimp. Dry well on paper towels. Set aside.

In a bowl, mix all dry ingredients for batter. Add 2 Tbsp oil and ice water. Stir to blend. To fry: heat oil to 350 degrees F 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 browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp.

Serve with sweet and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.

NUTRITION:

647 calories, 21 grams fat, 80 grams carbohydrates, 38 grams protein per serving.

This Outback Steakhouse Coconut Shrimp recipe from CDKitchen serves/makes 4

Recipe ID: 10241

SUBMITTED BY: rec.food.recipes Daffodil WhoamI daffodilw

REVIEWS:

1 Review

Guest: Anonymous 2007-09-23
Very simple to make and well worth the effort.

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