'Outback' Coconut Shrimp Recipe - Cooking Index
'Outback' Coconut Shrimp Recipe - Cooking Index
| 2 lbs | Jumbo raw shrimp | |
| 1/2 cup | Soy flour | |
| 1/2 cup | Atkins corn bread mix | |
| 1 tablespoon | Salt | |
| 1/2 tablespoon | Freshly-ground white pepper | |
| 2 tablespoons | Vegetable oil | |
| 1 cup | Ice water | |
| Oil - for deep frying | ||
| 2 cups | Freshly-short-shredded coconut = (fresh is preferred, but can used unsweetened dried) | |
| Sauce | ||
| 1/2 tablespoon | Orange extract | |
| 1/4 | Grey Poupon country mustard | |
| 1/4 teaspoon | Orange zest - (from fresh orange) | |
| 1 teaspoon | Splenda - (to 3) - to taste | |
| 3 | Tabasco sauce - (to 4) |
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 tablespoons oil and the ice water. Stir to blend.
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 into batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 or 5 minutes each.
Bake at 300 degrees for 5 minutes to finish cooking the shrimp.
Combine all sauce ingredients and serve with shrimp. These shrimp can be served as a main course or appetizer.
This recipe yields 4 servings; 8 carb grams per serving.
Source:
"Low Carb Diet Recipes at http://www.dietlowcarb.com"
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