OUTBACK STEAKHOUSE COPYCAT COCONUT SHRIMP

Outback Steakhouse Copycat Coconut Shrimp image

Yield 4

Number Of Ingredients 13

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Ingredients

1 (16 ounce) bag large frozen cooked shrimp
1/2 cup flour
1/2 cup cornstarch
1/2 Tablespoon salt
1/2 Tablespoon white pepper
1 cup cold water
2 Tablespoons vegetable oil
2 cups vegetable oil (for frying)
3 cups sweetened shredded coconut
1 cup orange marmalade
1/8 cup Dijon mustard
1/3 cup honey
1 teaspoon hot sauce

Steps:

Preheat oven to 400 degrees F.
Rinse off thawed shrimp and pat dry, set aside.
In a medium mixing bowl combine flour, cornstarch, salt, and white pepper.
Then add in water and 2 Tablespoons vegetable oil. Whisk together until well blended. Set aside.
Heat 2-3 inches oil in a large pot until oil reaches 325 degrees F.
Place coconut on a small cookie sheet or pan.
Dip each shrimp in the batter and then roll in the shredded coconut.
Fry shrimp in hot oil just until they start to turn golden brown.
Place fried shrimp on a large cookie sheet and bake in preheated oven 5 minutes to finish cooking.
While shrimp is baking, make the Marmalade Dipping Sauce by combining the orange marmalade, Dijon mustard, honey, and hot sauce in a bowl.
Serve shrimp with the marmalade dipping sauce.

Nutrition Facts : Servingsize 1 serving, Calories 4331 kcal, Fat 270 g, SaturatedFat 220 g, Cholesterol 36 mg, Sodium 4590 mg, Carbohydrate 505 g, Sugar 301 g, Protein 37 mg