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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.
Prep Time
15
minutes
mins
Cook Time
7
minutes
mins
Total Time
22
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
coconut shrimp, Copycat Recipe, easy shrimp, outback copycat
Servings:
4
Calories:
807
kcal
Equipment
Medium Mixing Bowl
large pot
Cookie Sheet
Small Mixing Bowl
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