Outback Steakhouse Coconut Shrimp Copycat
Experience this irresistible Coconut Shrimp recipe that's quick to make and perfect for dipping! Enjoy a flavorful blend of coconut and shrimp.
Equipment
- 1 Deep fryer or electric skillet
- 1 Mixing bowl
- 1 Flat pan for coconut
Ingredients
- 1 1/2 lb large raw shrimp - peeled, deveined, and washed
- 1/2 c all-purpose flour - for batter
- 1/2 c cornstarch - for batter
- 1 T salt - for seasoning
- 1/2 T white pepper - for seasoning
- 2 T vegetable oil - for batter
- 1 c ice water - for batter
- oil - for deep frying
- 2 c short shredded coconut - for coating
- 1/2 c orange marmalade - for sauce
- 1/4 c Grey Poupon country mustard - for sauce
- 1/4 c honey - for sauce
- 3-4 drops Tabasco sauce - for sauce
Instructions
- Peel, devein and wash the raw shrimp. Dry them well on paper towels and set aside.
- In a bowl, mix all dry ingredients for batter: flour, cornstarch, salt, and white pepper.
- Add 2 tablespoons of vegetable oil and ice water to the dry ingredients, stirring to blend until smooth.
- Heat oil in a deep fryer or electric skillet to 350°F.
- Spread the shredded coconut on a flat pan in a thin layer.
- Dip each shrimp in the batter, then roll it in the shredded coconut to coat.
- Carefully fry the shrimp in the hot oil until lightly browned, about 4 minutes.
- After frying, bake the shrimp at 300°F for an additional 5 minutes to ensure they are fully cooked.
- For the sauce, combine orange marmalade, Grey Poupon mustard, honey, and Tabasco sauce in a bowl, adjusting the Tabasco to your taste.
- Serve the coconut shrimp with the prepared dipping sauce.
Notes
To ensure crispy coconut shrimp, make sure the oil is adequately heated before frying.
You can vary the sweetness of the sauce by adjusting the honey according to your taste.
For added flavor, try using Panko breadcrumbs in addition to the shredded coconut!