'Outback' Coconut Shrimp

Recipe Ingredients

2 lbs	908g / 32oz	Jumbo raw shrimp
1/2 cup	31g / 1.1oz	Soy flour
1/2 cup	80g / 2.8oz	Atkins corn bread mix
1 tablespoon	15ml	Salt
1/2 tablespoon	7.5ml	Freshly-ground white pepper
2 tablespoons	30ml	Vegetable oil
1 cup	237ml	Ice water
		Oil - for deep frying
2 cups	186g / 6.6oz	Freshly-short-shredded coconut = (fresh is preferred, but can used unsweetened dried)
		Sauce
1/2 tablespoon	7.5ml	Orange extract
1/4		Grey Poupon country mustard
1/4 teaspoon	1.3ml	Orange zest - (from fresh orange)
1 teaspoon	5ml	Splenda - (to 3) - to taste
3		Tabasco sauce - (to 4)

Recipe Instructions

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.

Source:
"Low Carb Diet Recipes at http://www.dietlowcarb.com"

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8 (1 votes)

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