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Coconut Shrimp I
Reviews:
May 12, 2003

Yes indeed, this recipe really does taste like the Outback's. I followed the orange marmalade/horseradish sauce/mustard (I used Grey Poupon) recommendation for the dipping sauce and it was excellent. To speed solidification, I placed shrimp in the freezer for fifteen minutes instead of the refrigerator for thirty minutes. As many others have indicated, I pan fried the shrimp with exceptional results. The browing only took maybe two minutes per side. They looked beautifully golden brown and I lost very little coconut in the frying process. My wife rarely compliments my cooking - and she said these were GREAT!

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