Outback Steakhouse Coconut Shrimp
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 680.38 g large raw shrimp
- 118.29 ml all-purpose flour
- 118.29 ml cornstarch
- 14.79 ml salt
- 7.39 ml white pepper
- 29.58 ml vegetable oil
- 236.59 ml ice water
- oil (for deep frying)
- 473.18 ml shredded coconut
- 118.29 ml orange marmalade
- 59.14 ml Grey Poupon mustard
- 59.14 ml honey
- 0.19-0.26 ml hot sauce (like Tabasco, Texas Pete)
directions
- Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
- In a bowl, mix all dry ingredients for batter.
- Add 2 Tbsp oil & ice water.
- Stir to blend.
- To fry: heat oil to 350 in deep fryer or 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.
- Combine marmalade, grey poupon mustard, honey & hot sauce for dipping.
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RECIPE SUBMITTED BY
<p>I'm a Navy wife, married for 24 years. My husband and I met in high school. I'm a stay at home, homeschooling mom. Our daughter is a high school senior, so I have gone back to school in a nursing program. Our son has graduated college and getting married this year!!</p>
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