Best 2 Outback Steakhouse Coconut Shrimp Recipes

Indulge in the tantalizing flavors of Outback Steakhouse's Coconut Shrimp, a culinary delight that combines crispy, golden-brown shrimp with a luscious coconut coating. This delectable appetizer, often served with a tangy dipping sauce, is a perfect blend of sweet and savory, leaving a lasting impression on your taste buds. Prepared with a special blend of spices and coated in a crispy breading, the shrimp is then delicately fried until it reaches a perfect balance of tenderness and crunch. Paired with a creamy coconut sauce, this dish offers a tropical twist that transports you to a beachside paradise with every bite. Whether you're hosting a special gathering or simply craving a satisfying snack, Outback Steakhouse's Coconut Shrimp is sure to be a hit.

The article provides two variations of this classic dish: a traditional version and a gluten-free alternative. Both recipes include detailed step-by-step instructions, ensuring that even novice cooks can recreate this restaurant-quality appetizer in the comfort of their own kitchen. Additionally, the article offers helpful tips and tricks to achieve the perfect coconut shrimp, such as using large shrimp for a more satisfying bite and ensuring that the oil is hot enough before frying to achieve a crispy texture. Whether you prefer the traditional or gluten-free version, this article has you covered, allowing you to enjoy this delectable dish regardless of dietary restrictions.

Check out the recipes below so you can choose the best recipe for yourself!

OUTBACK STEAKHOUSE COCONUT SHRIMP

Outback Steakhouse Coconut Shrimp image

Make and share this Outback Steakhouse Coconut Shrimp recipe from Food.com.

Provided by MichelleinHI

Categories < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper
2 tablespoons vegetable oil
1 cup ice water
oil (for deep frying)
2 cups shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon mustard
1/4 cup honey
3 -4 drops hot sauce (like Tabasco, Texas Pete)

Steps:

Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter.
Add 2 Tbsp oil & ice water.
Stir to blend.
To fry: heat oil to 350 in deep fryer or skillet.
Spread coconut on a flat pan a little at a time, adding more as needed.
Dip shrimp in batter,then roll in coconut.
Fry in hot oil until lightly browned.
Combine marmalade, grey poupon mustard, honey & hot sauce for dipping.

OUTBACK STEAKHOUSE COPYCAT COCONUT SHRIMP

Outback Steakhouse Copycat Coconut Shrimp image

Yield 4

Number Of Ingredients 13

Ingredients

1 (16 ounce) bag large frozen cooked shrimp
1/2 cup flour
1/2 cup cornstarch
1/2 Tablespoon salt
1/2 Tablespoon white pepper
1 cup cold water
2 Tablespoons vegetable oil
2 cups vegetable oil (for frying)
3 cups sweetened shredded coconut
1 cup orange marmalade
1/8 cup Dijon mustard
1/3 cup honey
1 teaspoon hot sauce

Steps:

Preheat oven to 400 degrees F.
Rinse off thawed shrimp and pat dry, set aside.
In a medium mixing bowl combine flour, cornstarch, salt, and white pepper.
Then add in water and 2 Tablespoons vegetable oil. Whisk together until well blended. Set aside.
Heat 2-3 inches oil in a large pot until oil reaches 325 degrees F.
Place coconut on a small cookie sheet or pan.
Dip each shrimp in the batter and then roll in the shredded coconut.
Fry shrimp in hot oil just until they start to turn golden brown.
Place fried shrimp on a large cookie sheet and bake in preheated oven 5 minutes to finish cooking.
While shrimp is baking, make the Marmalade Dipping Sauce by combining the orange marmalade, Dijon mustard, honey, and hot sauce in a bowl.
Serve shrimp with the marmalade dipping sauce.

Nutrition Facts : Servingsize 1 serving, Calories 4331 kcal, Fat 270 g, SaturatedFat 220 g, Cholesterol 36 mg, Sodium 4590 mg, Carbohydrate 505 g, Sugar 301 g, Protein 37 mg

Tips:

For the best results, use large shrimp. This will ensure that the coconut coating sticks to the shrimp and doesn't fall off during frying.
Make sure the shrimp is completely dry before coating it with the coconut mixture. This will help the coating adhere to the shrimp.
Don't overcrowd the pan when frying the shrimp. This will cause the shrimp to steam instead of fry, resulting in a soggy coating.
Fry the shrimp in batches until they are golden brown and crispy. This will ensure that all of the shrimp are cooked evenly.
Serve the shrimp immediately with your favorite dipping sauce.

Conclusion:

This Outback Steakhouse Coconut Shrimp recipe is a delicious and easy-to-make appetizer or main course. The shrimp are crispy and flavorful, and the coconut coating adds a touch of sweetness. Serve them with your favorite dipping sauce and enjoy!