Petite Sirloin and Coconut Shrimp at Ruby Tuesday
FRIED COCONUT SHRIMP
Ruby Tuesday Copycat Recipe
1 cup shredded sweetened coconut
1 cup bread crumbs
dash of salt
dash of freshly ground pepper
1 cup all-purpose flour
2 large eggs, beaten
36 large shrimp, peeled and de-veined
vegetable oil, for frying
In large bowl, mix the coconut, bread crumbs, salt and pepper. Place the flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next,dip the shrimp
thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the
shrimp thoroughly with the bread crumb mixture. Lay out the shrimp on a plate until ready to fry.
Heat one inch of oil to 350 degrees. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Drain on paper towels.
Sweet and Hot Ginger Dipping Sauce:
1 cup orange marmalade
2 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon dry mustard
2 teaspoons horseradish
1 small piece ginger, pressed
Press the ginger in a garlic press. Combine the marmalade, orange and lemon juices in a food
processor. Mix in remaining ingredients. Chill. May be stored in refrigerator for up to two weeks.