{"id":1396,"date":"2014-04-25T16:51:09","date_gmt":"2014-04-25T23:51:09","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1396"},"modified":"2019-02-11T14:08:19","modified_gmt":"2019-02-11T21:08:19","slug":"coconut-shrimp-outback-style","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/coconut-shrimp-outback-style\/","title":{"rendered":"Outback Style Coconut Shrimp"},"content":{"rendered":"

\"\"<\/a>The Best Coconut Shrimp<\/h1>\n

This Coconut Shrimp recipe is based on the basic Aussie recipe you can find on the menu at just about any Outback Steak and Grill Restaurant.  I wouldn’t dare say that it is their exact recipe but I would definitely argue that it is just as good, if not better because the similarities are uncanny.  And if you’re a fan of the way they cook their prawns, then this is the recipe for you because these are the best.<\/p>\n

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Outback Coconut Shrimp<\/h2>\n

Most Restaurants butterfly their shrimp and fry them in fresh leafed coconut, and so do I but I don’t use Panko.  I’m not saying that they do but some recipes call for it and I find that it isn’t necessary if you take different steps.  For example, I dip my shrimp in Tempura instead of an egg wash and I make the batter a little bit thicker than usual to assure the coconut stays on the shrimp.  If you do this, instead of dipping the shrimp in egg-wash, you’ll have an easier time frying your Coconut Shrimp and they’ll turn out crispier.  That is, if you follow my Tempura recipe.<\/p>\n