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!
Copycat Outback Steakhouse Coconut Shrimp
Yield: 3 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
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!
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
- 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.
Nutrition Information
Yield 3 Serving Size 4 shrimpAmount Per Serving Calories 776Total Fat 27gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 10gCholesterol 84mgSodium 2006mgCarbohydrates 126gFiber 8gSugar 76gProtein 14g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
