Easiest Way to Make Outback Steakhouse Coconut Shrimp Recipe

Baked Coconut Shrimp With Spicy Dipping

Dip shrimp in batter, then roll in coconut.

Recipe Summary Baked Coconut Shrimp With Spicy Dipping

Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce.

Ingredients | Outback Steakhouse Coconut Shrimp Recipe

Canola cooking spray

2 egg whites, beaten

1 pound large shrimp, uncooked

½ cup Silk® Coconutmilk Original

½ cup panko bread crumbs

½ cup sweetened flaked coconut

½ cup orange marmalade

2 tablespoons stone-ground mustard

1 teaspoon olive oil

1 teaspoon prepared horseradish

Salt and pepper, to taste

Directions

Preheat oven to 450 degrees F.

Lightly spray a baking sheet with canola oil.

Peel and devein shrimp. Using a small, sharp knife, butterfly shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.

Beat egg whites and Silk in a shallow bowl.

Combine panko and coconut in another shallow bowl.

Dip shrimp in coconut/egg mixture then into crumb mixture, pressing to coat. Place shrimp on baking sheet.

Lightly spray shrimp with oil and bake 5-7 minutes per side until lightly golden brown and cooked through.

To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.

Info | Outback Steakhouse Coconut Shrimp Recipe

Servings: 4 Yield: 4 servings

TAG : Baked Coconut Shrimp With Spicy Dipping

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