(No Ratings Yet)These are tender crispy shrimp with a light flaky coconut coating on the outside. And with this recipe for Copycat Outback Steakhouse Coconut Shrimp there is no need to visit the steakhouse to have them!
Perp
Cook
Yield
3
Ingredients
- 12 Jumbo Shrimp
- 1⁄4 cup Honey
- 1⁄4 cup Grey Poupon Country Mustard
- 1⁄2 teaspoon Cayenne Pepper
- 1⁄2 cup Orange Marmalade
- 2 cups Short Shredded Coconut
- 1 cup Ice Water
- 2 tablespoons Vegetable Oil
- 1⁄2 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 1⁄2 cup Cornstarch
- 1⁄2 cup Flour
- 3-4 drop Tabasco Sauce
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Instructions
- Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
- In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water. Stir to blend.
- To fry: heat oil to 350 in deep fryer or electric skillet.
- Spread coconut on a flat pan a little at a time, adding more as needed.
- Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 3- 4 minutes.
- Serve with Creole Marmalade: Combine marmalade, Grey Poupon mustard, honey, cayenne pepper & Tabasco sauce to taste.
