Cooking Index - Cooking Recipes & Ideas'Outback' Coconut Shrimp Recipe - Cooking Index

'Outback' Coconut Shrimp

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozJumbo raw shrimp
1/2 cup 31g / 1.1ozSoy flour
1/2 cup 80g / 2.8ozAtkins corn bread mix
1 tablespoon 15mlSalt
1/2 tablespoon 7.5mlFreshly-ground white pepper
2 tablespoons 30mlVegetable oil
1 cup 237mlIce water
  Oil - for deep frying
2 cups 186g / 6.6ozFreshly-short-shredded coconut = (fresh is preferred, but can used unsweetened dried)
1/2 tablespoon 7.5mlOrange extract
1/4   Grey Poupon country mustard
1/4 teaspoon 1.3mlOrange zest - (from fresh orange)
1 teaspoon 5mlSplenda - (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.

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