La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/3892/
Outback Steakhouse Coconut Shrimp
Yield: Makes 4-6 servings
Ingredients
| 1 1/2 |
lbs |
large raw shrimp
|
|
|
| 1/2 |
cup |
all-purpose flour
|
|
|
| 1/2 |
cup |
cornstarch
|
|
|
| 1 |
tablespoon |
salt
|
|
|
| 1/2 |
tablespoon |
white pepper
|
|
|
| 2 |
tablespoon |
vegetable oil
|
|
|
| 1 |
cup |
ice water
|
|
|
|
|
Vegetable oil for deep frying
|
|
|
| 2 |
cups |
unsweetened short shredded coconut
|
|
|
|
|
Sauce:
|
|
|
| 1/2 |
cup |
orange marmalade
|
|
|
| 1/4 |
cup |
Grey Poupon country mustard
|
|
|
| 1/4 |
cup |
honey
|
|
|
| 3-4 |
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 tablespoons oil and ice water. Stir to blend. To Fry: Heat oil to 350 degrees 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 degrees for 5 minutes to finish cooking the shrimp. Serve with sweet-and-sour sauce or combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.
Source: St. Petersburg Times
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/3892/