There are days when the craving for some delicious and crispy coconut shrimp sneaks up on you, and you immediately think of Outback Steakhouse – the Aussie-inspired food haven. Well, what if I told you that you don’t have to step out of your cozy home to relish that mouth-watering dish? Yes, that’s right! Today, I’m going to share with you the Outback Steakhouse Coconut Shrimp recipe that I’ve tried and perfected in my kitchen so that you can recreate the magic and enjoy the unforgettable flavors right at home!
How to make Outback Steakhouse Coconut Shrimp
Outback Steakhouse Coconut Shrimp is a popular appetizer served at Outback Steakhouse, a chain of casual dining restaurants known for its Australian-themed cuisine.
This dish typically consists of large shrimp that are breaded with a mixture of coconut flakes and breadcrumbs and then deep-fried until golden brown and crispy. The coconut breading adds a sweet and tropical flavor to the shrimp, while the frying process gives them a crunchy texture on the outside while keeping the shrimp juicy and tender on the inside.
Ingredients
- 1 lb large shrimp, peeled and deveined (maintaining tails, optional)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 large egg
- 1/2 cup ice-cold water
- 1/2 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- Cooking oil for frying (like vegetable or coconut)
Optional Dipping Sauce
- 1/2 cup orange marmalade
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon horseradish
Instructions
- Prepare shrimp: Make sure the shrimp are peeled and deveined, with or without tails, as per your preference.
- Mix dry ingredients: In a medium mixing bowl, combine all-purpose flour, cornstarch, salt, white pepper, onion powder, and garlic powder. Mix until well combined.
- Prepare the batter: In another medium mixing bowl, beat the egg and add the ice-cold water to it. Gradually mix in the previously combined dry ingredients to form a smooth batter.
- Coconut and panko mix: In a separate shallow dish, mix together the sweetened shredded coconut and panko breadcrumbs.
- Coat the shrimp: First, dip the shrimp in the batter, ensuring they are thoroughly coated. Then, roll the shrimp in the coconut and panko mixture, pressing gently to make sure they are well covered.
- Heat the oil: In a deep frying pan or a deep-fryer, heat the cooking oil to 350°F (177°C).
- Fry the shrimp: In batches, carefully lower the coated shrimp into the hot oil and fry for 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to remove shrimp from the oil, and place them on a wire rack or paper towels to drain excess oil.
- Serve: Serve the Outback Steakhouse Coconut Shrimp immediately with your choice of dipping sauce, or whip up the optional dipping sauce mentioned above by mixing all its ingredients together.
Tips for the Perfect Outback Steakhouse Coconut Shrimp
- To check if the oil is ready for frying, drop a tiny bit of batter into the hot oil. If it sizzles and floats to the surface, the oil is ready.
- Do not overcrowd the pan while frying; this can lower the oil temperature and result in soggy shrimp.
- Keep an eye on the oil temperature while frying to maintain consistent browning and cooking of the shrimp.
- For an even more authentic Outback Steakhouse flavor, try using coconut oil for frying, as it adds an extra hint of coconut flavor to the shrimp.
- The optional dipping sauce enhances the flavors of the coconut shrimp, but if you prefer a different sauce, feel free to use your favorite one.
What to serve with
Outback Steakhouse Coconut Shrimp is incredibly versatile and can be paired with numerous sides and accompaniments to create a delicious and fulfilling meal. Here are some delightful suggestions to consider when serving your homemade coconut shrimp:
- Steamed or Grilled Vegetables: Lightly steamed or grilled vegetables such as asparagus, carrots, zucchini, and bell peppers add color, nutrients, and a fresh balance to the rich, crispy shrimp.
- Steamed Jasmine Rice: Fluffy, fragrant jasmine rice is a fantastic accompaniment to coconut shrimp, as it absorbs the flavors and completes the meal.
- Tropical Salad: A light, refreshing salad made with mixed greens, avocado, mango, pineapple, and a citrus dressing is an excellent complement to the tropical flavors of the coconut shrimp.
- Sweet Potato Fries: For something more indulgent, pair your coconut shrimp with crispy, baked sweet potato fries—the natural sweetness of the sweet potatoes pairs well with the shrimp’s coconut flavor.
- Cilantro-Lime Rice: Aromatic cilantro and zesty lime come together in this rice side dish that packs a flavorful punch and pairs perfectly with coconut shrimp.
- Macaroni and Cheese: A creamy, rich macaroni and cheese is another indulgent side option that offers a comforting contrast to the crunchy shrimp.
- Grilled Pineapple Slices: For a unique pairing, serve your coconut shrimp with caramelized, grilled pineapple slices that elevate the dish with juicy sweetness.
- Caesar Salad: A classic Caesar salad with romaine lettuce, croutons, parmesan cheese, and Caesar dressing can provide a rich and satisfying contrast to the flavors of the coconut shrimp.
- Quinoa and Black Bean Salad: For a healthier, protein-packed option, serve your coconut shrimp alongside a tasty quinoa and black bean salad tossed with cherry tomatoes, red onion, and a zesty lime vinaigrette.
- French Fries or Aussie Fries: One simple yet delightful side option for coconut shrimp is a generous serving of crispy french fries or Aussie-style fries topped with cheese and bacon.
Ingredients substitute
If you’re missing some ingredients or need to make dietary adjustments, you can adapt this recipe with the following substitutions:
- Shrimp: While shrimp is the star ingredient in this recipe, you can substitute it with other proteins such as chicken strips or fish fillets for a similar tropical-style dish.
- All-purpose flour and Cornstarch: If you’re looking for a gluten-free alternative, you can use gluten-free all-purpose flour and cornstarch or a combination of corn flour and rice flour for the batter.
- Egg: For an egg-free or vegan option, use a flax egg (1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 15 minutes) or aquafaba (the liquid from a can of chickpeas).
- Sweetened Shredded Coconut: You can opt for unsweetened shredded coconut if you prefer a less sweet version of this dish. Alternatively, desiccated coconut or coconut flakes can also be used.
- Panko breadcrumbs: Panko breadcrumbs are used in this recipe for their light, airy, and crispy nature. If you have regular breadcrumbs, they can also be used or crushed cornflakes for a gluten-free alternative.
- Cooking Oil: Vegetable and coconut oil are suggested for frying because they handle high temperatures well. Other suitable high-smoke-point oils that can be used include avocado oil, canola oil, peanut oil, or safflower oil.
Final Thoughts
And there you have it, foodies – the delightful Outback Steakhouse Coconut Shrimp recipe right in your hands. A crispy, coconut-encrusted exterior that gives way to deliciously tender shrimp with a burst of light, tropical flavors in every bite – irresistible, isn’t it?
More Seafood Recipes:
Ingredients
- 1 lb large shrimp, peeled and deveined (maintaining tails, optional)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 large egg
- 1/2 cup ice-cold water
- 1/2 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- Cooking oil for frying (like vegetable or coconut)
- 1/2 cup orange marmalade
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon horseradish
Instructions
- Prepare shrimp: Make sure the shrimp are peeled and deveined, with or without tails, as per your preference.
- Mix dry ingredients: In a medium mixing bowl, combine all-purpose flour, cornstarch, salt, white pepper, onion powder, and garlic powder. Mix until well combined.
- Prepare the batter: In another medium mixing bowl, beat the egg and add the ice-cold water to it. Gradually mix in the previously combined dry ingredients to form a smooth batter.
- Coconut and panko mix: In a separate shallow dish, mix together the sweetened shredded coconut and panko breadcrumbs.
- Coat the shrimp: First, dip the shrimp in the batter, ensuring they are thoroughly coated. Then, roll the shrimp in the coconut and panko mixture, pressing gently to make sure they are well covered.
- Heat the oil: In a deep frying pan or a deep-fryer, heat the cooking oil to 350°F (177°C).
- Fry the shrimp: In batches, carefully lower the coated shrimp into the hot oil and fry for 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to remove shrimp from the oil, and place them on a wire rack or paper towels to drain excess oil.
- Serve: Serve the Outback Steakhouse Coconut Shrimp immediately with your choice of dipping sauce, or whip up the optional dipping sauce mentioned above by mixing all its ingredients together.
