Outback Steakhouse Coconut Shrimp
Juicy, crispy coconut shrimp with a tender interior, perfect as an appetizer or main course for seafood lovers craving tropical flavors and a crunchy texture.
Ingredients
Instructions
- Peel and devein the shrimp, then dry them well on paper towels and set aside.
- In a bowl, combine all dry ingredients for the batter: all-purpose flour, cornstarch, salt, and white pepper.
- Add 2 tablespoons of vegetable oil and ice water to the dry ingredients.
- Stir until the batter is well blended.
- Dip the prepared shrimp into the batter, ensuring they are evenly coated.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the coated shrimp in batches until golden brown and cooked through, about 2-3 minutes per batch.
- Remove shrimp with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Tips & Substitutions
For an extra crunchy texture, consider using panko breadcrumbs mixed with shredded coconut for the coating. If you're out of cornstarch, you can substitute it with an equal amount of potato starch or rice flour. Ensure that the oil is at the correct temperature before frying to avoid greasy shrimp. You can also dip shrimp in a light batter of egg and milk before coating for added richness.
Serving Suggestions
Serve the coconut shrimp hot with a tangy dipping sauce, such as sweet chili or honey mustard. They pair wonderfully with a fresh salad or coleslaw for a refreshing contrast. For a complete meal, consider serving alongside green noodles or tuna casserole for a delightful seafood spread. Enjoy these shrimp as an appetizer or a main dish.
Storage & Reheating
Store any leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and crispy again. Avoid microwaving, as this will make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Outback Steakhouse Coconut Shrimp contains roughly 979 calories, with 9g protein, 48g carbohydrates, and 89g fat. It is an excellent source of dietary fiber (83% of the Daily Value), vitamin A (55% of the Daily Value), and iron (47% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 883mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before battering. This helps the batter adhere better and ensures even cooking. Frozen shrimp can also be a convenient option if fresh shrimp are not available.
What can I substitute for the all-purpose flour?
If you're looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend or almond flour. Both options will work well, though the texture may vary slightly. Just ensure the cornstarch remains in the recipe for crispiness.
How can I make the shrimp spicier?
To add some heat, consider incorporating cayenne pepper or chili powder into the dry batter ingredients. You can also serve the shrimp with a spicy dipping sauce, such as sriracha mixed with mayonnaise, to complement the sweetness of the coconut.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).