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Outback Steakhouse Coconut Shrimp

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Rating: 4/5
4 reviews
1 comment

ready in: under 30 minutes
serves/makes:   4

recipe id: 10241
cook method: deep fryer, electric skillet/wok

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1 1/2 pound large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper
2 tablespoons 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
4 drops Tabasco sauce


Peel, devein and wash shrimp. Dry well on paper towels. Set aside.

In a bowl, mix all dry ingredients for batter. Add 2 Tbsp oil and ice water. Stir to blend. To fry: heat oil to 350 degrees F in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp.

Serve with sweet and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.

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647 calories, 21 grams fat, 80 grams carbohydrates, 38 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
I was leary of the salt and pepper amounts so I just added what seemed right (about 2 tsp salt and 1 tsp pepper). Then it turned out great!

Guest at

REVIEW: 3 star recipe rating
After reading the other review about the salt measurement I decided to use teaspoons instead of tablespoons for the batter. I also didn't add all the water and just added until it as the right consistency. In the end, I actually do think it needed more salt than just the teaspoon but it worked well enough.

Guest at


Just whipped up this batter and wonder if there was an error in the ingredients. Batter is very runny and incredibly salty. Maybe recipe should have said 1 tsp of salt, not 1 tbsp and 1/2 tsp pepper, not 1/2 tbsp. I'm leary of wasting these shrimp so will redo the batter using less salt and pepper.

Guest at

REVIEW: 5 star recipe rating
I love it

Guest at

REVIEW: 5 star recipe rating
Very simple to make and well worth the effort.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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