Alton Browns Coconut Shrimp With Outback Dipping S... |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 4 |
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GREAT coconut shrimp! The recipe is from Alton Brown, but the sauce is an Outback recipe. My favorite shrimp dish - love to make this for company! Ingredients:
24 large shrimp, peeled, deveined and butterflied |
1/2 cup cornstarch |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne pepper |
4 egg whites |
2 1/2 cups shredded coconut meat |
1/2 cup orange marmalade |
2 t. stone-ground mustard (whole seed type) |
1 t. prepared horseradish |
dash salt. |
Directions:
1. Pat the shrimp dry. In small bowl, combine cornstarch, salt, pepper, and cayenne. In a 2nd bowl, whisk egg whites until foamy. In another bowl, place the coconut. Coat shrimp with cornstarch and shake off excess. Dip into egg white and then press into coconut to get full coverage.
2. Heat canola oil in a large pan to 350 F. Gently submerge shrimp, 6 at a time. Fry until golden on each side. Remove to paper towels to drain.
3. For sauce, mix marmalade, mustard, horseradish & salt.
4. Dip shrimp and enjoy!
5. NOTE: This recipe is gluten-free!
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