Outback Steakhouse Coconut Shrimp

• 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 tablespoons vegetable oil
• 1 cup ice water
• oil (for deep frying)
• 2 cups shredded coconut
• 1/2 cup orange marmalade
• 1/4 cup Grey Poupon mustard
• 1/4 cup honey
• 3 -4 drops hot sauce (like Tabasco, Texas Pete)

1. Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
2. In a bowl, mix all dry ingredients for batter.
3. Add 2 Tbsp oil & ice water.
4. Stir to blend.
5. To fry: heat oil to 350 in deep fryer or skillet.
6. Spread coconut on a flat pan a little at a time, adding more as needed.
7. Dip shrimp in batter,then roll in coconut.
8. Fry in hot oil until lightly browned.
9. Combine marmalade, grey poupon mustard, honey & hot sauce for dipping.

shrimp, allpurpose, cornstarch, salt, white pepper, vegetable oil, water, oil, shredded coconut, orange marmalade, mustard, honey

Taken from www.food.com/recipe/outback-steakhouse-coconut-shrimp-280941 (may not work)