Okay, real talk-who DOESN’T love that crispy, coconutty shrimp from Outback? Seriously, it’s like, the perfect appetizer. But hitting up the restaurant every time that craving hits? My wallet cries just thinking about it. So, naturally, I had to figure out how to make a killer Outback Steakhouse Coconut Shrimp Copycat at home.
This recipe is seriously a game-changer. It’s way easier than you’d think, and honestly, I think it tastes even BETTER than the original. Plus, you can totally customize it-add a little spice, use different dipping sauces, whatever floats your boat. If you are looking for an easy Outback Steakhouse Coconut Shrimp Copycat recipe this is the one! And this how to make the best Outback Steakhouse Coconut Shrimp Copycat recipe is so fast, it’s faster than waiting for takeout. Trust me, you need this in your life.
Serving and Pairing Suggestions
Okay, so you’ve got your golden, crispy shrimp ready-now what? Here’s the fun part!
- For a full-on Outback vibe, serve it with a side of Classic Coleslaw Recipe and some Sweet Potato Fries.
- Want something a little lighter? These are amazing with a Shredded Romaine and Cucumber Salad with Yogurt Dressing.
- Dipping sauces are a MUST. Obviously, a sweet chili sauce is classic, but also try it with some Sriracha Mayo or even a Mango jicama and black bean salsa. So good!
Tips and Notes
- Shrimp Size Matters: Use large or jumbo shrimp for that authentic Outback feel.
- Toast the Coconut: Toasting the shredded coconut before coating the shrimp gives it an extra layer of flavor and crunch. Just toss it in a dry pan over medium heat for a few minutes until golden brown.
- Double Dip: For an extra-crispy coating, dip the shrimp in the egg mixture, then the coconut, then back into the egg, and then the coconut again before frying.
- Don’t Overcrowd the Pan: Fry the shrimp in batches to maintain the oil temperature. Overcrowding the pan will lower the temp and result in soggy shrimp (no one wants that!).
- Air Fryer Option: Want a healthier version? You can totally air fry these! Spray them with oil and cook at 400°F (200°C) for about 8-10 minutes, flipping halfway through.
Ready to ditch the takeout and become a coconut shrimp master? This Outback Steakhouse Coconut Shrimp Copycat recipe is about to become your new go-to!
Outback Steakhouse Coconut Shrimp Copycat
Equipment
- 1 Deep fryer or electric skillet
- 1 Mixing bowl
- 1 Flat pan for coconut
Ingredients
- 1 1/2 lb large raw shrimp - peeled, deveined, and washed
- 1/2 c all-purpose flour - for batter
- 1/2 c cornstarch - for batter
- 1 T salt - for seasoning
- 1/2 T white pepper - for seasoning
- 2 T vegetable oil - for batter
- 1 c ice water - for batter
- oil - for deep frying
- 2 c short shredded coconut - for coating
- 1/2 c orange marmalade - for sauce
- 1/4 c Grey Poupon country mustard - for sauce
- 1/4 c honey - for sauce
- 3-4 drops Tabasco sauce - for sauce
Instructions
- Peel, devein and wash the raw shrimp. Dry them well on paper towels and set aside.
- In a bowl, mix all dry ingredients for batter: flour, cornstarch, salt, and white pepper.
- Add 2 tablespoons of vegetable oil and ice water to the dry ingredients, stirring to blend until smooth.
- Heat oil in a deep fryer or electric skillet to 350°F.
- Spread the shredded coconut on a flat pan in a thin layer.
- Dip each shrimp in the batter, then roll it in the shredded coconut to coat.
- Carefully fry the shrimp in the hot oil until lightly browned, about 4 minutes.
- After frying, bake the shrimp at 300°F for an additional 5 minutes to ensure they are fully cooked.
- For the sauce, combine orange marmalade, Grey Poupon mustard, honey, and Tabasco sauce in a bowl, adjusting the Tabasco to your taste.
- Serve the coconut shrimp with the prepared dipping sauce.