CopyCat Outback Steakhouse Coconut Shrimp
20m prep 15m cook 35m ready
Crispy coconut shrimp with a sweet and tangy marmalade-mustard dipping sauce, inspired by Outback Steakhouse.
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Ingredients
- 1 1/2 lb large raw shrimp
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 Tbl. salt
- 1/2 Tbl. white pepper
- 2 Tbl. vegetable oil
- 1 cup ice water
- oil for deep frying
- 2 cups short shredded coconut
- 1/2 cup orange marmalade
- 1/4 cup Grey Poupon country mustard
- 1/4 cup honey
- 3-4 drops Tabasco sauce
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Step 1.
Peel and devein the shrimp, then wash them under cold running water. Dry the shrimp thoroughly on paper towels, as any excess moisture will prevent the batter and coconut from adhering properly. Set the dried shrimp aside.
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Step 2.
In a mixing bowl, combine all the dry ingredients for the batter. Add 2 tablespoons of oil and enough ice water to create a smooth, thick batter, stirring until just blended; small lumps are fine. Set the batter aside.
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Step 3.
Heat oil in a deep fryer or electric skillet to 350°F. While the oil heats, spread shredded coconut on a flat pan or plate, adding more as needed for coating.
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Step 4.
Dip each shrimp into the batter, allowing excess to drip off, then roll it in the coconut to coat evenly. Set the coated shrimp aside on a plate or tray.
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Step 5.
Carefully place a few coated shrimp into the hot oil, being sure not to overcrowd the pan. Fry until lightly browned, about 4 minutes, turning once if needed for even cooking. Remove with a slotted spoon and drain on paper towels. Repeat with remaining shrimp.
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Step 6.
After frying, arrange the shrimp on a baking sheet and bake at 300°F for 5 minutes to finish cooking the shrimp through. While the shrimp bake, prepare the dipping sauce: combine marmalade, Grey Poupon mustard, honey, and Tabasco sauce to taste in a small bowl, stirring until smooth.
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Step 7.
Serve the shrimp hot with sweet and sour sauce or the prepared marmalade-mustard sauce.
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