Outback Steakhouse Coconut Shrimp

• 1 1/2 lb. large raw shrimp
• 1/2 cup allpurpose flour
• 1/2 cup cornstarch
• 1 tablespoon salt
• 1/2 tablespoon white pepper
• 2 tablespoons vegetable oil
• 1 cup ice water
• 2 cups short shredded coconut
• oil for deep frying
• Dipping Sauce:
• 1/2 cup orange marmalade
• 1/4 cup Grey Poupon country mustard
• 1/4 cup honey
• 34 drops Tabasco sauce

1. Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
2. In a bowl, mix all dry ingredients for batter. Add 2 tbls. oil
3. and ice water. Stir to blend. To fry: heat oil to 350F in deep fryer
4. or electric skillet. Spread coconut on a flat pan a little at a time,
5. adding more as needed. Dip shrimp in batter, then roll in coconut.
6. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300F
7. for 5 minutes to finish cooking of the shrimp.
8. Serve with dipping sauce: Combine all sauce ingredients.

shrimp, flour, cornstarch, salt, white pepper, vegetable oil, water, coconut, oil, dipping sauce, orange marmalade, country mustard, honey, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/outback-steakhouse-coconut-shrimp-50132325 (may not work)