Copycat Outback Steakhouse Coconut Shrimp

by

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
  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.