Craving that irresistible Outback Steakhouse coconut shrimp? While the exact recipe remains a closely guarded secret, we can get remarkably close with this delicious homemade version. This recipe focuses on replicating the key elements – the crispy, golden-brown coconut coating and the tender, juicy shrimp – that make Outback's coconut shrimp so popular.
What Makes Outback's Coconut Shrimp So Special?
Outback's coconut shrimp isn't just any fried shrimp. The key to its success lies in a few crucial factors:
- Perfectly Breaded: The shrimp is coated in a finely ground, perfectly seasoned coconut breading that creates an incredibly crisp and satisfying texture.
- Tender Shrimp: The shrimp itself is cooked to juicy perfection, avoiding any rubbery or overcooked dryness.
- Sweet and Savory Balance: The coconut breading is likely subtly seasoned, balancing the sweetness of the coconut with savory notes.
Replicating the Magic: A Homemade Outback Coconut Shrimp Recipe
This recipe aims to capture the essence of Outback's beloved dish. While we can't replicate their exact proprietary blend, this recipe is designed to deliver a similar taste and texture.
Ingredients:
- 1 pound large shrimp, peeled and deveined (tails on or off, your preference)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large eggs, lightly beaten
- 2 cups sweetened shredded coconut
- Vegetable oil, for frying
Instructions:
- Prepare the Shrimp: Pat the shrimp dry with paper towels. This is crucial for achieving a crispy breading.
- Season the Flour: In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder.
- Bread the Shrimp: Dredge each shrimp in the seasoned flour, ensuring it's fully coated. Then, dip the floured shrimp into the beaten eggs, allowing excess to drip off. Finally, press the shrimp into the shredded coconut, ensuring a thorough coating.
- Fry the Shrimp: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a small piece of breading dropped in sizzles immediately. Carefully add the shrimp to the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and cooked through.
- Drain and Serve: Remove the shrimp from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce (mango chutney is a classic pairing!).
Frequently Asked Questions (FAQs)
H2: What dipping sauce does Outback Steakhouse use with their coconut shrimp?
While Outback's exact sauce recipe is a secret, many believe it's a variation of a sweet chili sauce or a mango chutney. Experiment with different options to find your perfect match! A simple mango chutney or a sweet chili sauce readily available in most grocery stores are excellent starting points.
H2: Can I bake the coconut shrimp instead of frying it?
Yes, you can bake the coconut shrimp for a healthier alternative. Preheat your oven to 400°F (200°C). Arrange the breaded shrimp on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through. Keep in mind that baking will result in a slightly less crispy texture than frying.
H2: How do I know when the coconut shrimp is cooked through?
The shrimp is cooked through when it turns opaque and pink throughout. Avoid overcooking, as this will result in tough, rubbery shrimp.
H2: Can I make the coconut shrimp ahead of time?
You can bread the shrimp ahead of time and store them in the refrigerator until ready to fry or bake. However, it's best to cook them fresh for optimal crispness and flavor.
This recipe provides a delicious and satisfying attempt at replicating the Outback Steakhouse coconut shrimp experience at home. Enjoy! Remember to adjust seasonings to your personal preferences for a truly customized taste.
