Outback Steakhouse Coconut Shrimp

How to make Outback Steakhouse Coconut Shrimp Recipe - Coconut-crusted deep-fried shrimp is a popular appetizer on many restaurant menus. Red Lobster also has a version using coconut rum.

SERVES 2

Ingredients:
12 jumbo shrimp
1 (7-ounce) divided bag shredded coconut
2 tablespoons sugar
½ teaspoon salt
1 cup flour
1 cup beer

Method:
Peel and devein the shrimp. Leave the tails on.

In a medium bowl, combine ½ cup coconut, sugar, salt, flour, and beer. Mix well, cover, and refrigerate for at least 1 hour.

Preheat oil in a skillet or deep fryer to 350°F.

Pour the rest of the coconut flakes into a shallow bowl. Dip one shrimp at a time into the batter, then roll the battered shrimp in the coconut.

Fry the shrimp a few at a time for 2–3 minutes, or until the shrimp become golden brown. Drain on paper towels.