Outback Steakhouse Coconut Shrimp Recipes

OUTBACK STEAKHOUSE COPYCAT COCONUT SHRIMP

Yield 4

Number Of Ingredients 13

Outback Steakhouse Copycat Coconut Shrimp image

Steps:

Preheat oven to 400 degrees F.
Rinse off thawed shrimp and pat dry, set aside.
In a medium mixing bowl combine flour, cornstarch, salt, and white pepper.
Then add in water and 2 Tablespoons vegetable oil. Whisk together until well blended. Set aside.
Heat 2-3 inches oil in a large pot until oil reaches 325 degrees F.
Place coconut on a small cookie sheet or pan.
Dip each shrimp in the batter and then roll in the shredded coconut.
Fry shrimp in hot oil just until they start to turn golden brown.
Place fried shrimp on a large cookie sheet and bake in preheated oven 5 minutes to finish cooking.
While shrimp is baking, make the Marmalade Dipping Sauce by combining the orange marmalade, Dijon mustard, honey, and hot sauce in a bowl.
Serve shrimp with the marmalade dipping sauce.

Nutrition Facts : Servingsize 1 serving, Calories 4331 kcal, Fat 270 g, SaturatedFat 220 g, Cholesterol 36 mg, Sodium 4590 mg, Carbohydrate 505 g, Sugar 301 g, Protein 37 mg

Ingredients

1 (16 ounce) bag large frozen cooked shrimp
1/2 cup flour
1/2 cup cornstarch
1/2 Tablespoon salt
1/2 Tablespoon white pepper
1 cup cold water
2 Tablespoons vegetable oil
2 cups vegetable oil (for frying)
3 cups sweetened shredded coconut
1 cup orange marmalade
1/8 cup Dijon mustard
1/3 cup honey
1 teaspoon hot sauce

OUTBACK STEAKHOUSE GOLD COAST COCONUT SHRIMP

Make and share this Outback Steakhouse Gold Coast Coconut Shrimp recipe from Food.com.

Provided by Millereg

Categories Grains

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Outback Steakhouse Gold Coast Coconut Shrimp image

Steps:

---To Make the Dipping Sauce---.
Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
---To Make the Batter---.
Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
Mix well, then cover and refrigerate for at least one hour.
---To Prepare the Shrimp---.
De-vein and peel off the shell back to the tail.
Leave the last segment of the shell plus the tail as a handle.
When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
Use enough oil to cover the shrimp completely.
Pour the remainder of the coconut into a shallow bowl.
Be sure the shrimp are dry before battering.
Sprinkle each shrimp lightly with paprika before the next step.
Dip one shrimp at a time into the batter, coating generously.
Drop the battered shrimp into the coconut and roll it around so that it is well coated.
Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
Flip the shrimp halfway through.
Drain on paper towels briefly before serving with marmalade sauce on the side.

Nutrition Facts : Calories 553.8, Fat 17.8, SaturatedFat 14.8, Cholesterol 105.8, Sodium 1090, Carbohydrate 81.3, Fiber 3.3, Sugar 50.5, Protein 16.4

Ingredients

8 fluid ounces flat beer
1 cup self-rising flour
2 cups sweetened flaked coconut, divided (one 7-ounce package)
2 tablespoons sugar
1/2 teaspoon salt substitute
12 jumbo shrimp
vegetable oil (for frying)
paprika
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt