Coconut Shrimp from Outback Steakhouse features jumbo shrimp coated in a crispy coconut batter, fried to golden perfection, and served with a tangy, sweet dipping sauce, delivering a delightful combination of crunchy, tropical flavors and succulent seafood.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Tongs
- Baking tray or plate (for dredging)
- Slotted spoon
- Paper towels (for draining)
- Measuring cups and spoons
- Saucepan (for dipping sauce)
- Small serving bowls (for sauce)
Ingredients
- 1 lb (450g) jumbo shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup cold water
- Vegetable oil (for frying)
- 1/2 cup orange marmalade
- 2 tablespoons Dijon mustard
- 2 tablespoons prepared horseradish
- 1 tablespoon rice vinegar
When preparing Coconut Shrimp, use jumbo shrimp for the best texture and flavor; smaller shrimp may result in a less satisfying bite. Ensure the shredded coconut is sweetened to match the original Outback Steakhouse taste, as unsweetened coconut alters the overall flavor profile. The combination of panko breadcrumbs and shredded coconut in the batter creates the signature crispy coating, so do not skip either ingredient. Maintain cold water in the batter to help achieve a light, crunchy texture during frying. Your meal will closely replicate the signature Coconut Shrimp from Outback Steakhouse when following these ingredient guidelines precisely.
Instructions
- Preheat deep fryer with vegetable oil to 350°F (175°C).
- Set up a dredging station:
- Bowl 1: Mix flour, cornstarch, baking powder, and salt.
- Bowl 2: Whisk eggs and cold water.
- Bowl 3: Combine panko breadcrumbs and shredded coconut.
- Pat shrimp dry with paper towels.
- Dredge shrimp in flour mixture, shaking off excess.
- Dip shrimp in egg mixture.
- Coat shrimp in coconut-panko mixture, pressing to adhere.
- Place coated shrimp on a baking tray or plate.
- Fry shrimp in batches, 2-3 minutes until golden brown.
- Remove shrimp with slotted spoon and drain on paper towels.
- Make dipping sauce:
- Combine orange marmalade, Dijon mustard, horseradish, and rice vinegar in saucepan.
- Heat over low until warmed and well blended.
- Transfer sauce to small serving bowls.
- Serve coconut shrimp hot with the dipping sauce.
Substitution
Coconut Shrimp from Outback Steakhouse copycat menu requires jumbo shrimp coated with a blend of shredded coconut and panko breadcrumbs for a crunchy texture. You can substitute panko with regular breadcrumbs for a slightly denser coating without compromising crispiness. If deep frying is not an option, baking the shrimp at 400degF (200degC) on a greased tray for 12-15 minutes offers a healthier alternative while maintaining a crispy exterior. Ensure the oil temperature stays around 350degF (175degC) during frying to prevent soggy batter and uneven cooking. For dipping sauce variations, feel free to replace orange marmalade with apricot preserves to suit your taste preferences.
Tips
Make sure your shrimp are thoroughly dried before dredging to help the batter adhere better and achieve a crispy texture. Monitor the oil temperature closely at 350degF (175degC) to ensure the shrimp cooks evenly without becoming greasy. Avoid overcrowding the fryer to maintain consistent oil temperature and even cooking. When mixing the dipping sauce, gently heat it on low to blend flavors without breaking down the marmalade's sweetness.
Nutritions
Coconut Shrimp from Outback Steakhouse provides a balanced mix of protein from jumbo shrimp and carbohydrates from the coconut and panko breadcrumb batter. Each serving offers healthy fats primarily from the fried coconut coating and vegetable oil used in frying. The orange marmalade and horseradish dipping sauce adds a modest amount of natural sugars and tangy flavor without excessive calories. You can enjoy this dish as a flavorful source of energy, but be mindful of its fried nature and accompanying sauces for overall calorie management.
Storage
To keep your Coconut Shrimp fresh, store them in an airtight container in the refrigerator for up to 2 days. For best results, reheat shrimp in an oven or air fryer at 350degF (175degC) for 5-7 minutes to maintain the crispy coconut crust. Avoid microwaving to prevent sogginess and preserve the texture and flavor of the fried shrimp.
Variation or Alternatives
For a variation, try substituting crushed macadamia nuts for the panko breadcrumbs to add a richer, buttery crunch that complements the coconut's tropical sweetness. You can also bake the shrimp at 400degF (200degC) for 12-15 minutes instead of deep-frying to create a lighter, healthier dish without sacrificing crispiness. To customize your dipping sauce, mix in a teaspoon of sriracha or fresh grated ginger for an extra spicy or zesty kick tailored to your taste. Using fresh lime juice in the sauce instead of rice vinegar provides a brighter, more citrus-forward flavor that pairs beautifully with the shrimp.
Allergies
Coconut Shrimp from Outback Steakhouse contains shellfish, which is a common allergen that can cause severe reactions in sensitive individuals. The batter includes wheat-based ingredients like all-purpose flour and panko breadcrumbs, which pose a risk for those with gluten intolerance or celiac disease. Your caution is crucial if you have allergies to shrimp, coconut, or any components in the dipping sauce such as mustard or horseradish.
Why this recipe?
Outback Steakhouse's Coconut Shrimp menu features shrimp coated in crispy coconut flakes and served with a tangy pineapple dipping sauce, delivering a perfect blend of sweet and savory flavors. The dish offers a unique texture contrast, combining the crunchiness of the coconut crust with the tender juiciness of the shrimp. Many people appreciate its tropical flair and flavorful experience, making it a favorite choice. Trying to make a copycat version allows you to recreate this popular taste profile at home, ensuring a restaurant-quality treat tailored to Your preferences.