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Outback Style Coconut Shrimp

Submitted by: Mary on 06/21/2003
5728 views
2.92 avg rating
216 votes
 
 
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Ingredients

2 lbs Jumbo raw shrimp

1/2 C Soy flour

1/2 C Atkins corn bread mix

1 T Salt

1/2 T White pepper

2 T Vegetable oil

1 C Ice water

Oil for deep frying

2 C Freshly short shredded coconut (fresh is preferred, but can used unsweetened dried)
SAUCE:

1/2 T Orange extract

1/4 Grey Poupon country mustard

1/4 t Orange zest(from fresh orange)

1 to 3 t Splenda, to taste

3 - 4 Drops Tabasco sauce

Directions

Peel, devein, and wash shrimp. Make sure you dry them very well on paper towels. Set aside.



In a bowl, mix all dry ingredients for batter (except coconut). Add 2 T oil and the ice water. Stir to blend.



TO FRY:



Heat oil to 350F degrees in deep fryer or electric skillet.



Spread coconut on a flat pan a little at a time, adding more as needed.



Dip shrimp into batter, then roll in coconut.



Fry in hot oil until lightly browned, about 4 or 5 minutes each.



Bake at 300F degrees for 5 minutes to finish cooking the shrimp.



SAUCE:



Combine all sauce ingredients and serve with shrimp.

Additional Information

sp

Servings

4

Calories

8

Time to prepare

30 Minutes

Difficulty

Average
 

Comments

These shrimp can be served as a main course or appetizer.
 
 
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