Outback Steakhouse Copycat Coconut Shrimp

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.

Our copycat recipe for Outback Steakhouse Coconut Shrimp is better than what you’ll get in the restaurant. We love the crunchy coating on the outside and juicy tasty shrimp on the inside.

The delicious taste of coconut adds just the perfect amount of sweetness. Some of our family members are not big coconut fans, but they didn’t seem to mind with this coconut shrimp.

We haven’t even mentioned the amazing orange marmalade dipping sauce. Oh my goodness. It’s out of this world delicious.

We did more than just lightly dip our shrimp, we totally dunked them into the sweet and tangy sauce.

how to get 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.

how to make Outback Steakhouse Copycat Coconut Shrimp

This delicious recipe for Coconut Shrimp has very simple ingredients. You may have most of them on hand already.

  • Preheat oven to 400 degrees.
  • Rinse off the thawed shrimp. Pat dry and set aside.
  • In a medium sized mixing bowl combine 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 until oil reaches 325 degree 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 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 dipping sauce combine orange marmalade, Dijon mustard, honey, and hot sauce in a mixing bowl. Mix together well.

helpful items used in making Outback Steakhouse Copycat Coconut Shrimp

  1. Mixing Bowl Set – A great set of mixing bowls that are made of heavyweight plastic.
  2. Pot – A great heavy duty pot for frying shrimp.
  3. Cookie Sheet – These 2 pack cookie sheets are great for baking.

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check out more of our favorite shrimp recipes

  1. Easy Lemon Garlic Shrimp 
  2. Mango Chili Shrimp
  3. Cilantro Lime Shrimp Tacos
  4. Grilled Buffalo Shrimp
  5. The Best Shrimp Scampi

Serves: 4

Outback Steakhouse Copycat Coconut Shrimp

15 minPrep Time

7 minCook Time

22 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 (16 ounce) bag large frozen cooked shrimp
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1/2 Tablespoon salt
  • 1/2 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
  • 1/8 cup Dijon mustard
  • 1/3 cup honey
  • 1 teaspoon hot sauce

Instructions

  1. Preheat oven to 400 degrees F.
  2. Rinse off thawed shrimp and pat dry, set aside.
  3. In a medium mixing bowl combine flour, cornstarch, salt, and white pepper.
  4. Then add in water and 2 Tablespoons vegetable oil. Whisk together until well blended. Set aside.
  5. Heat 2-3 inches oil in a large pot until oil reaches 325 degrees F.
  6. Place coconut on a small cookie sheet or pan.
  7. Dip each shrimp in the batter and then roll in the shredded coconut.
  8. Fry shrimp in hot oil just until they start to turn golden brown.
  9. Place fried shrimp on a large cookie sheet and bake in preheated oven 5 minutes to finish cooking.
  10. While shrimp is baking, make the Marmalade Dipping Sauce by combining the orange marmalade, Dijon mustard, honey, and hot sauce in a bowl.
  11. Serve shrimp with the marmalade dipping sauce.

Tags

Diet
pescetarian
Allergy
dairy free
egg free
treenut free
sesame free
7.8.1.2
5435
https://www.sixsistersstuff.com/recipe/outback-steakhouse-copycat-coconut-shrimp/

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