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!
- Ingrédients
- 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
- 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.