Outback Steakhouse Coconut Shrimp
Coconut-crusted deep-fried shrimp is a popular appetizer on many restaurant menus. Red Lobster
also has a version using coconut rum.INGREDIENTS | SERVES 2
12 jumbo shrimp
1 (7-ounce) divided bag shredded coconut
2 tablespoons sugar
½ teaspoon salt
1 cup flour
1 cup beer
1. Peel and devein the shrimp. Leave the tails on.
2. In a medium bowl, combine ½ cup coconut, sugar, salt, flour, and beer. Mix well, cover,
and refrigerate for at least 1 hour.
3. Preheat oil in a skillet or deep fryer to 350°F.
4. Pour the rest of the coconut flakes into a shallow bowl. Dip one shrimp at a time into the
batter, then roll the battered shrimp in the coconut.
5. Fry the shrimp a few at a time for 2–3 minutes, or until the shrimp become golden brown.
Drain on paper towels.Outback Steakhouse Creole Marmalade Dipping Sauce
This sweet and tangy dipping sauce is the perfect accompaniment to the Coconut Shrimp recipe
and is what makes this dish quite unique.INGREDIENTS | YIELDS ½ CUP
½ cup orange marmalade
2 teaspoons Grey Poupon mustard
1 teaspoon white horseradish sauce
Dash Tabasco sauce
Salt, to taste
1. Combine all the ingredients in a small bowl.