Copy Cat Outback Steakhouse Coconut Shrimp Recipe


Recipe: Copy Cat Outback Steakhouse Coconut Shrimp Recipe

Summary: These are tender crispy shrimp with a light flaky coconut coating on the outside. They offer just the right amount of sweetness and taste delicious with the tangy tart flavors that come in the Creole Marmalade.


  • 12 Jumbo Shrimp
  • 1⁄4 cup Honey
  • 1⁄4 cup Grey Poupon Country Mustard
  • 1⁄2 teaspoon Cayenne Pepper
  • 1⁄2 cup Orange Marmalade
  • 2 cups Short Shredded Coconut
  • 1 cup Ice Water
  • 2 tablespoons Vegetable Oil
  • 1⁄2 teaspoon Cayenne Pepper
  • 1 teaspoon Salt
  • 1⁄2 cup Cornstarch
  • 1⁄2 cup Flour
  • 3-4 drop Tabasco Sauce


  1. Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
  2. In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water. Stir to blend.
  3. To fry: heat oil to 350 in deep fryer or electric skillet.
  4. Spread coconut on a flat pan a little at a time, adding more as needed.
  5. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 3- 4 minutes.
  6. Serve with Creole Marmalade: Combine marmalade, Grey Poupon mustard, honey, cayenne pepper & Tabasco sauce to taste.

Preparation time: 15 minute(s)

Cooking time: 4 minute(s)

Number of servings (yield): 4

Recipe adapted from.. Kitchenmonki 

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