Outback Steakhouse Coconut Shrimp

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Outback Steakhouse Coconut Shrimp
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Makes: 2 servings adjust
The Original Outback Steakhouse Coconut Shrimp Recipe.

Directions

Ingredients

  • 12 Jumbo Shrimp
  • 1⁄4 cup Honey
  • 1⁄4 cup Grey Poupon Country Mustard
  • 1⁄2 cup Orange Marmalade
  • 2 cups Short Shredded Coconut
  • 1 cup Ice Water
  • 2 tablespoons Vegetable Oil
  • 1⁄2 teaspoon White Pepper
  • 1 teaspoon Salt
  • 1⁄2 cup Cornstarch
  • 1⁄2 cup Flour
  • -1 drop Tabasco Sauce

Step 1

Peel, devein & wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2T oil & 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 & sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste. http://easy-restaurant-recipes.blogspot.com
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