Outback Steakhouse Coconut Shrimp

Outback Steakhouse Coconut Shrimp

1 1/2 lb large raw shrimp 1/2 cup all−purpose flour 1/2 cup cornstarch
1 Tbl. salt
1/2 Tbl. white pepper 2 Tbl. vegetable oil
1 cup ice water
oil for deep frying
2 cups 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 & 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.