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Copycat Outback Steakhouse Coconut Shrimp

Recipe for Copy Cat Outback Steakhouse Coconut Shrimp  - These are tender crispy shrimp with a light flaky coconut coating on the outside. They offer just the right amount of sweetness and taste delicious with the tangy tart flavors that come in the Creole Marmalade.

These are tender crispy shrimp with a light flaky coconut coating on the outside. They offer just the right amount of sweetness and taste delicious with the tangy tart flavors that come in the Creole Marmalade.

Copycat Outback Steakhouse Coconut Shrimp
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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
Instructions
  1. Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
  2. In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water. Stir to blend.
  3. To fry: heat oil to 350 in deep fryer or electric skillet.
  4. Spread coconut on a flat pan a little at a time, adding more as needed.
  5. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 3- 4 minutes.
  6. Serve with Creole Marmalade: Combine marmalade, Grey Poupon mustard, honey, cayenne pepper & Tabasco sauce to taste.

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Nutrition Information Compiled From VeryWell.com
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