UPDATE: MY MOM REQUESTED TO GO TO OUTBACK FOR HER BDAY DINNER. OF COURSE, I HAD TO TRY THE COCONUT SHRIMP AGAIN.... :) OUTBACK DEFINITELY SEASONS THEIR SHRIMP (ALTHOUGH I'M NOT SURE WITH WHAT). THEIR CREOLE MARMALADE DIPPING SAUCE IS ALSO MUCH BETTER AND IS MADE WITH STONE GROUND DIJON MUSTARD (WHICH MAKES ALL THE DIFFERENCE, IMHO). Not bad! Although not the best I've had, these were good nonetheless. With a little tweaking, I might never go back to the chain again (well, at least for coconut shrimp...). :) This recipe could definitely be improved if jazzed up a bit. The batter itself was good (FYI, Land Shark lager was my beer of choice), but the shrimp themselves were too bland for my liking. Seasoning with s&p or your favorite spice blend would make all the difference, IMHO. As top reviewer 1Husband_1Hound did, I too made a dipping sauce out of (sugar-free) orange marmalade, mustard, horseradish, salt & honey. Without the sauce, I doubt I would have enjoyed this as much as I did. NOTE: I used my handy dandy fry daddy to make these (2 batches total). If you carefully place all of your shrimp into your fry basket (opposite ends to maximize fit - i.e. tails facing in opposing directions), you'll end up with perfectly fried shrimp in no time flat. I didn't even lose much coconut this way! Pina colada salad (picked up at my grocer's deli), french fries and Hawaiian rolls completed our meal. Thanks for sharing, Linda! :-)
Was this review helpful?
[
YES
]
2 users found this review helpful
UPDATE: MY MOM REQUESTED TO GO TO OUTBACK FOR HER BDAY DINNER. OF COURSE, I HAD TO TRY THE...