It’s with great pleasure that people offer you this phenomenal “copycat” Outback Steakhouse coconut shrimp recipe in lots of its sweet, succulent, crunchy glory! This can be among my daughter’s absolute faves inside the my secret restaurant appetizer quality quality quality recipes! She especially loves how fun it’s to create. Along with the sinking sauce is incredible! I trust you’ll most likely love this recipe!
Outback Steakhouse Coconut Shrimp – Elements:
1.5 pounds. large, raw shrimp
.5 cup all-purpose flour
.5 cup corn starch
1 tbsps . of. salt
.5 tbsps . of. whitened-colored pepper
2 tbsps . of. vegetable oil
1 cup cold water
2 cups shredded coconut (short shreds)
oil for deep baking
.5 cup orange marmalade
.25 cup Gray Poupon country mustard
.25 cup honey
three or four drops Tabasco pepper sauce
Mix Them altogether!
Outback Steakhouse Coconut Shrimp – Directions:
Pre-warmth oven to 300 levels.
Peel, devein, and clean shrimp. Dry with sponges and aside.
Within the large mixing bowl, mix all dry elements, except coconut.
Add 2 tbsps . of. oil and cold water. Blend well.
Add plenty of oil to deep fryer or deep skillet. Warmth to 350 levels.
Spread a skinny layer of coconut round the plate.
Dip shrimp in batter, then roll in coconut (raise the coconut as necessary).
Fry in herbal for 4 minutes, or until light brown.
Drain shrimp, put on baking sheet, and bake another a few momemts.
Enjoy using this incredible sinking sauce!
Which could it be! Your individual Outback Steakhouse coconut shrimp recipe to create within your kitchen and hang up some hearty smiles on some thrilled faces. Enjoy!