We love dining out at the Outback Steakhouse. We never pass up a chance to order their amazing Coconut Shrimp. Now we can have it at home anytime we want. You'll love how easy this recipe is to make.
We love the crunchy coating on the outside and tender crispy shrimp on the inside of this simple recipe for Copycat Outback Steakhouse Coconut Shrimp!
This delicious recipe has simple ingredients and is easy enough to make at home! The perfect copycat recipe for a restaurant dish with delicious sauce!
You’ll love the final results of this easy recipe!
Ingredients needed to make Outback Steakhouse Copycat Coconut Shrimp:
- Large frozen cooked shrimp
- Flour
- Cornstarch
- Salt
- White Pepper
- Ice Water
- Vegetable oil
- Sweetened shredded coconut
How to make Copycat Outback Steakhouse Coconut Shrimp:
- Preheat oven to 400 degrees.
- Rinse off the thawed shrimp. Pat dry with paper towels and set aside.
- In a medium sized mixing bowl combine dry ingredients; flour, cornstarch, salt, and white pepper.
- Then add in water and 2 Tablespoons vegetable oil. Whisk together until well blended and set aside.
- Heat 2-3 inches of oil in a large pot heat oil until it reaches 325 degree F.
- Place coconut on a small cookie sheet, shallow bowl or flat pan.
- Dip shrimp in the batter and then roll in the shredded flaky coconut.
- Fry shrimp in hot oil just until they start to turn golden brown, about 2-3 minutes.
- Place fried shrimp on large cookie sheet and bake in preheated oven for 5 minutes to finish cooking.
- Make marmalade dipping sauce while shrimp is baking (or you can make ahead of time).
- To make the marmalade sauce combine marmalade, Dijon mustard, honey, and hot sauce in a small bowl. Mix together well.
Helpful items used in making this delicious dish:
- Mixing Bowl Set – A great set of mixing bowls that are made of heavyweight plastic.
- Deep Pot or Deep Fryer – A great heavy duty pot for frying shrimp.
- Cookie Sheet – These 2 pack cookie sheets are great for baking.
- Airtight Container – For storing leftover shrimp in the fridge.
Tips for getting the best coconut shrimp:
- We don’t like to fry a lot of our food. This coconut shrimp is fried for less than a minute until the coconut turns golden.
- After it’s done frying, you bake it for the best coconut shrimp. Be sure you oil reaches the temperature of 325 F before placing the shrimp in the oil.
- Be sure to use sweetened shredded coconut in the recipe. It adds the extra sweetness that you will want with your shrimp.
- Don’t try to fry all of the shrimp at once. Do a few at a time so you can keep an eye on them.
- Place them on a paper towel to catch any extra oil drippings, and fry a few more. You can bake them all together after they have all turned a golden color in the oil.
- You can easily make the Orange Marmalade Dipping Sauce ahead of time of while the shrimp is baking.
Check out more of our favorite shrimp recipes:
- Easy Lemon Garlic Shrimp
- Mango Chili Shrimp
- Cilantro Lime Shrimp Tacos
- Grilled Buffalo Shrimp
- The Best Shrimp Scampi
- Shrimp Protein Bowl with Mango Salsa
- Instant Pot Creamy Shrimp Alfredo
- Chicken and Shrimp Carbonara
- Baked Coconut Shrimp
Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!
Outback Steakhouse Copycat Coconut Shrimp Recipe
We love dining out at the Outback Steakhouse. We never pass up a chance to order their amazing Coconut Shrimp. Now we can have it at home anytime we want.
Serving
Ingredients
- 16 ounces Large frozen cooked shrimp, 1 bag
- ½ cup flour
- ½ cup cornstarch
- ½ Tablespoon salt
- ½ Tablespoon white pepper
- 1 cup cold water
- 2 Tablespoons vegetable oil
- 2 cups vegetable oil, for frying
- 3 cups sweetened shredded coconut
Marmalade Dipping Sauce
- 1 cup orange marmalade
- ⅛ cup Dijon Mustard
- ⅓ cup Honey
- 1 teaspoon Hot Sauce
Instructions
- 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.
Notes
Be sure to use sweetened shredded coconut in the recipe. It adds the extra sweetness that you will want with your shrimp.
Nutrition
Calories: 807 kcal · Carbohydrates: 136 g · Protein: 4 g · Fat: 31 g · Saturated Fat: 27 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Sodium: 1211 mg · Potassium: 302 mg · Fiber: 5 g · Sugar: 100 g · Vitamin A: 57 IU · Vitamin C: 6 mg · Calcium: 52 mg · Iron: 3 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.
Questions & Reviews