Thursday, September 24, 2009

Outback Steakhouse Coconut Shrimp

Outback Steakhouse Coconut Shrimp


  • 1½ lbs. large, raw shrimp
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 tbsp. salt
  • ½ tbsp. white pepper
  • 2 tbsp. vegetable oil
  • 1 cup ice water
  • 2 cups shredded coconut (short shreds)
  • oil for deep frying

    Dipping sauce:

    ½ cup orange marmalade
    ¼ cup Grey Poupon country mustard
    ¼ cup honey
    3 to 4 drops Tabasco pepper sauce
    Mix 'em all together!


Preheat oven to 300 degrees.
Peel, devein, and wash shrimp. Dry with paper towels and set aside.
In a large mixing bowl, combine all dry ingredients, except coconut.
Add 2 tbsp. oil and ice water. Blend well.
Add ample amounts of oil to deep fryer or deep skillet. Heat to 350 degrees.
Spread a thin layer of coconut on a plate.
Dip shrimp in batter, then roll in coconut (add more coconut as necessary).
Fry in hot oil for 4 minutes, or until light brown.
Drain shrimp, place on baking sheet, and bake an additional 5 minutes. The coconut shrimp recipe is ready to serve..Enjoy with that incredible dipping sauce!


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