Coconut Shrimp with Mandarin Orange Dipping Sauce, like Outback Steakhouse

Ingredients:

• 1 pound of large shrimp, shelled and deveined (If using frozen, thaw them.)
• 1 egg
• 2 tablesoons Greek yogurt
• ½ cup of flour
• 1 cup of coconut
• 2 tablespoons olive oil
• ½ cup of orange marmalade
• 1 tablespoon Dijon style mustard
• 2 teaspoons of honey
• 1 cup of rice
• 1 pinch of saffron
• 1 package of frozen peas

Preparation:
Cook the rice and saffron in boiling water according to package directions.
Stir the frozen peas into the rice.
Cover and keep warm.
Clean and dry the shrimp.
Spread the coconut on a baking sheet and toast in a 400 degree oven for 3 minutes, just until beginning to brown. Remove and place on a plate.
Mix the egg and Greek yogurt.
Dip the shrimp into the egg mixture, then into the flour, and last into the coconut.
Cook in hot olive oil for about 2 minutes on each side, less if the shrimp are smaller.
Place in the hot oven and bake for another ten minutes. This will make them stay crisp.
Mix the marmalade, mustard, and honey.
Serve the shrimp with the rice dish and dipping sauce.


Photo/Basykes on Flickr

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