Outback Steakhouse Coconut Shrimp


  • 1 1/2 lbs large raw shrimp
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 Tbsp salt
  • 1/2 Tbsp white pepper
  • 2 Tbsp 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


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

In a bowl, mix all dry ingredients for batter. Add 2 tablespoons oil & ice water.

Stir to blend. To fry: heat oil to 350deg; 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° F for 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.

Makes 4 to 6

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