Outback Steakhouse Coconut Shrimp and Sauce
 

Outback Steakhouse Coconut Shrimp

1+1/2 lb large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 Tbsp salt
1/2 Tbsp white pepper
2 Tbsp vegetable oil
1 cup ice water
oil for deep frying
2 cup short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce

Peel, devein and wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil and ice water.
Stir to blend. To fry: heat oil to 350 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.



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