Outback Steakhouse Coconut Shrimp

Category: Fish & Seafood


1 1/2 lb. large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper (optional)
2 tablespoons vegetable oil
1 cup ice water
2 cups short shredded coconut
oil for deep frying

Dipping Sauce:
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce


Peel, devein & wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 Tbsp. oil and ice water. Stir to blend.

To fry: heat oil to 350 Degrees F 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 4 minutes. Bake at 300 Degrees For 5 minutes to finish cooking the shrimp.

Serve with dipping sauce: Combine all sauce ingredients.

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