Outback Steakhouse Coconut Shrimp
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Serves/Makes: 4
Ready in: < 30 minutes
- oil, for deep-frying
***Batter***
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil
- 1 cup ice water
- 2 cups shredded coconut
***Shrimp***
- 1 1/2 pound large raw shrimp, peeled and deveined (tails can be left on if desired)
***Dipping Sauce***
- 1/2 cup orange marmalade
- 1/4 cup country-style coarse mustard
- 1/4 cup honey
- 4 drops Tabasco sauce
Heat oil in a deep fryer to 350 degrees F. Preheat the oven to 300 degrees F. Combine the flour, cornstarch, salt, and white pepper in a shallow dish. Mix well. Stir in the oil and ice water and mix until smooth. Place the shredded coconut in another shallow dish. Dip the shrimp first in the batter, letting any excess drip off, then dredge in the coconut. Place in the hot oil (in batches as needed) and cook for 4 minutes or until lightly browned. Remove the shrimp from the oil with a slotted spoon and place them on a baking sheet. When all the shrimp have been fried, place the baking sheet in the oven. Bake for 5 minutes at 300 degrees F. While the shrimp are finishing in the oven, combine the marmalade, mustard, honey, and Tabasco in a bowl and mix until smooth. Serve the shrimp hot with the dipping sauce (or serve with sweet and sour sauce).
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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