'Outback' Coconut Shrimp Recipe - Cooking Index
|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|
|1/2 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)|
|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)|
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.
"Low Carb Diet Recipes at http://www.dietlowcarb.com"
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