Copycat Restaurant Recipes Outback Steakhouse Coconut Shrimp and

Copycat Outback Steakhouse Coconut Shrimp Recipe

Do-It-Yourself version of Outback Steakhouse's Gold Coast Coconut Shrimp with Creole Marmalade appetizer! You can even air-fry them. Join me as I show you.

Outback Steakhouse Coconut Shrimp Dipping Sauce Recipe Dandk Organizer

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 and ice water. Stir to blend. To Fry: Heat oil to 350 degrees 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.

Outback Steakhouse Coconut Shrimp Copycat Recipe Besto Blog

Instructions. Prepare shrimp: Make sure the shrimp are peeled and deveined, with or without tails, as per your preference. Mix dry ingredients: In a medium mixing bowl, combine all-purpose flour, cornstarch, salt, white pepper, onion powder, and garlic powder.Mix until well combined. Prepare the batter: In another medium mixing bowl, beat the egg and add the ice-cold water to it.

Copycat Restaurant Recipes Outback Steakhouse Coconut Shrimp and

Dipping Sauce - Combine and mix marmalade, mustard, horseradish, and kosher salt in a small bowl. Shrimp - Devein each shrimp keeping the tails intact. Place 1/2 c. self rising flour onto a plate. Place 1 1/2 c. coconut onto another plate. Preheat oil in a large stockpot to 350 degrees. Sprinkle each shrimp with paprika and roll in flour before.

Outback Steakhouse Coconut Shrimp Copycat Recipe Besto Blog

Brenda Gantt here! I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

Copycat Restaurant Appetizer Recipes And Ideas

Fry the Coconut Shrimp: In a large skillet with high sides, pour enough canola or vegetable oil to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the skillet. Fry the shrimp until they turn golden brown.

FREE Coconut Shrimp Appetizer at Outback Steakhouse w/ ANY Purchase

1. In a bowl, mix the flat beer, self-rising flour, 1 cup coconut, sugar, and salt substitute together until smooth. 2. Clean and devein the shrimp, leaving the tail on. Dip each shrimp into the batter, making sure it is coated. 3. Take the remaining coconut and place it in a shallow dish.

Outback Coconut Shrimp Dip Recipe Besto Blog

De-vein and peel off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F. Use enough oil to cover the shrimp completely. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering.

Outback Steakhouse Copycat Coconut Shrimp Recipe in 2020 Coconut

Instructions. Combine all Creole Marmalade ingredients, stir well and refrigerate until ready to serve. For the shrimp batter: combine flour, corn starch, cayenne, salt, and 4 tsp. canola oil and mix well. Very slowly, add the ice water and mix the batter while adding the water. Remove any lumps.

Outback Steakhouse Coconut Shrimp Dipping Sauce Recipe Dandk Organizer

Heat oil in a deep fryer to 350 degrees F. Preheat the oven to 300 degrees F. Combine the flour, cornstarch, salt, and white pepper in a shallow dish. Mix well. Stir in the oil and ice water and mix until smooth. Place the shredded coconut in another shallow dish. Dip the shrimp first in the batter, letting any excess drip off, then dredge in.

Outback Steakhouse Coconut Shrimp Recipe Besto Blog

DIRECTIONS. Combine the beer, flour, ½ cup of coconut flakes, sugar and salt in medium bowl. Mix this completely with a wire whisk or electric mixer. Cover and refrigerate for at least 1 hour. Prepare the Creole marmalade sauce by combing the orange marmalade, mustard, horseradish and salt in a small bowl. Mix thoroughly, cover and refrigerate.

Copycat Outback Steakhouse Coconut Shrimp Flavorite

Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp.

Jumbo Coconut Shrimp {Outback Steakhouse Copycat} Recipe Yummly

Clean the shrimp; set aside. To a small bowl, add the flour, salt and pepper, stir to combine; set aside. To a separate small bowl, add the eggs and beat; set aside. To a separate medium bowl, add the coconut, Panko, stir to combine; set aside. To a Dutch oven or large skillet, add the oil and heat over medium-high heat.

Outback Steakhouse Coconut Shrimp Recipe 30 minutes meals

In a bowl, mix all dry ingredients for batter. Add 2 Tbsp oil & ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or 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. Combine marmalade, grey poupon mustard, honey & hot.

Outback Steakhouse Coconut Shrimp Dipping Sauce Recipe Dandk Organizer

Coconut shrimp is a classic appetizer at Outback Steakhouse as well as other chain restaurant. I hope you will enjoy this recipe. Beignetshttps://youtu.be/ga.

Outback Steakhouse Coconut Shrimp Recipe Bryont Blog

Peel, devein & wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water. Stir to blend. To fry: heat oil to 350 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.