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.
Serving4
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