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

Nutrition Facts

Yield: Makes 4-6 servings

Approximate Nutrient Content per serving:

Calories: 585

Calories From Fat: 333

Total Fat: 37g

Cholesterol: 161mg

Sodium: 1029mg

Total Carbohydrates: 44g

Protein: 19g

58 percent of calories from fat.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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