The Outback Steakhouse Coconut Shrimp crispy from the outside and tender from the inside served with an outclass dip made with your own hands is a blessing for you. The shrimp gets crispy because of the dry shredded coconut coating over the battered shrimp.
The shrimp can also be served as a side with your main course to double the fun and your platter will be completed by adding this steakhouse coconut shrimp into it. If you are a coconut lover, then this recipe is definitely for you.
INGREDIENTS
- 1/2 cup flour
- 12 Jumbo Shrimp
- 1/2 tablespoon cayenne pepper
- 1/4 cup Honey
- 3-4 drop Tabasco sauce
- 1 cup Ice Water
- 1 tablespoon salt
- 2 tablespoon vegetable oil
- 2 cups Shredded Coconut
- 1/2 cup Orange Marmalade
- 1/2 cup Cornstarch
- 1/4 cup Grey Poupon Country Mustard
Method to make the Outback Steakhouse Coconut Shrimp
- Bring your shrimp and clean it. You must peel it off and then remove the veins from it. It should be ashed for proper cleaning.
- Bring the paper towels and dry up your shrimp.
- Then to prepare the batter for coating your shrimp, bring a large-sized mixing bowl and add the seasonings to it.
- Add the Poupon mustard into it and combine the cornstarch and orange Marmalade into it. Pour some vegetable oil into it.
- Add some flour and sprinkle the cayenne pepper into this mixture. Pour some honey into it. Mix in the Tabasco sauce.
- Add some ice water to it. Sprinkle in the salt. Make sure you have added all the ingredients. Stir well to form a smooth batter.
- Heat oil in the frying pan or skillet. Bring the cleaned shrimp and then dip it into the prepared batter.
- Then coat these shrimp into the shredded coconut and put them into the heated oil one by one. Repeat the process.
- You need a browned layer of your shrimp so fry until the required color is obtained.
- Then serve with your amazing dip which you have prepared by adding honey, pepper, Tabasco sauce, and marmalade.
- Serve hot.
FAQs?
Is this coconut shrimp crispy?
Yes, the shredded coconut when coated very the battered shrimp it turns the shrimp into a crispy snack after frying in the oil.
Can we grill the shrimp?
Yes sure, you can grill the battered and coated shrimp and you must preheat the grill before cooking it. It will turn out amazing.
Outback Steakhouse Coconut Shrimp Recipe
Ingredients
- 1/2 cup flour
- 12 Jumbo Shrimp
- 1/2 tablespoon cayenne pepper
- 1/4 cup Honey
- 3-4 drop Tabasco sauce
- 1 cup Ice Water
- 1 tablespoon salt
- 2 tablespoon vegetable oil
- 2 cups Shredded Coconut
- 1/2 cup Orange Marmalade
- 1/2 cup Cornstarch
- 1/4 cup Grey Poupon Country Mustard
Instructions
- Bring your shrimp and clean it. You must peel it off and then remove the veins from it. It should be ashed for proper cleaning.
- Bring the paper towels and dry up your shrimp.
- Then to prepare the batter for coating your shrimp, bring a large-sized mixing bowl and add the seasonings to it.
- Add the Poupon mustard into it and combine the cornstarch and orange Marmalade into it. Pour some vegetable oil into it.
- Add some flour and sprinkle the cayenne pepper into this mixture. Pour some honey into it. Mix in the Tabasco sauce.
- Add some ice water to it. Sprinkle in the salt. Make sure you have added all the ingredients. Stir well to form a smooth batter.
- Heat oil in the frying pan or skillet. Bring the cleaned shrimp and then dip it into the prepared batter.
- Then coat these shrimp into the shredded coconut and put them into the heated oil one by one. Repeat the process.
- You need a browned layer of your shrimp so fry until the required color is obtained.
- Then serve with your amazing dip which you have prepared by adding honey, pepper, Tabasco sauce, and marmalade.
- Serve hot.
