Outback Steakhouse Coconut Shrimp & Dipping Sauce
 

Outback Steakhouse Coconut Shrimp

1 1/2 lb. large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper (optional)
2 tablespoons vegetable oil
1 cup ice water
2 cups short shredded coconut
oil for deep frying

Dipping Sauce:

1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce

Peel, devein & 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. * (See Note) Bake at 300 Degrees For 5
minutes to finish cookin g of the shrimp.

Serve with dipping sauce: Combine all sauce ingredients.

http://www.e-cookbooks.net/recipes/outshrim.htm

* Note: This is a "copy cat recipe." Unless cooking jumbo size shrimp (and
this recipe only calls for large shrimp), I would not bake shrimp in oven.
Shrimp are done after 3 minutes frying time, usually. Further cooking
makes them tough. Nita


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