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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 Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Main Course
Cuisine: American
Keyword: coconut shrimp, Copycat Recipe, easy shrimp, outback copycat
Servings: 4
Calories: 807kcal

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
  • cup Dijon Mustard
  • 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.

Nutrition

Calories: 807kcal | Carbohydrates: 136g | Protein: 4g | Fat: 31g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1211mg | Potassium: 302mg | Fiber: 5g | Sugar: 100g | Vitamin A: 57IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 3mg