Mt. Sterling IGA Recipes
https://mtsterling.iga.com/Recipes/Detail/3892/Outback_Steakhouse_Coconut_Shrimp
Outback Steakhouse Coconut Shrimp
Yield: Makes 4-6 servings
Ingredients
| 1 1/2 | lbs | large raw shrimp | |
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| 1/2 | cup | all-purpose flour | |
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| 1/2 | cup | cornstarch | |
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| 1 | tablespoon | salt | |
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| 1/2 | tablespoon | white pepper | |
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| 2 | tablespoon | vegetable oil | |
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| 1 | cup | ice water | |
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| Vegetable oil for deep frying | |||
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| 2 | cups | unsweetened short shredded coconut | |
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| Sauce: | |||
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| 1/2 | cup | orange marmalade | |
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| 1/4 | cup | Grey Poupon country mustard | |
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| 1/4 | cup | honey | |
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| 3-4 | drops | Tabasco sauce | |
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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.
Mt. Sterling IGA Recipes
https://mtsterling.iga.com/Recipes/Detail/3892/Outback_Steakhouse_Coconut_Shrimp
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