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Outback Steakhouse Coconut Shrimp



  • 1 1/2 lb. large raw shrimp
  • 1/2 c all-purpose flour
  • 1/2 c cornstarch
  • 1 T salt
  • 1/2 T white pepper
  • 2 T vegetable oil
  • 1 c ice water
  • oil for deep frying
  • 2 c short shredded coconut


  • 1/2 c orange marmalade
  • 1/4 c Grey Poupon country mustard
  • 1/4 c honey
  • 3-4 drops 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 and 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. Dip shrimp in batter, then roll in coconut.
  5. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp.
  6. Serve with the following sauce:
  7. Sauce: Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.

This recipe is courtesy of Helen and is a close clone recipe

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