Craving that crispy, sweet, and utterly addictive Outback Steakhouse coconut shrimp? You're in luck! While the exact Outback recipe remains a closely guarded secret, this detailed guide will walk you through creating a remarkably similar version at home. Get ready to experience the taste of paradise in your own kitchen!
What Makes Outback's Coconut Shrimp So Special?
Outback's coconut shrimp isn't just your average fried shrimp. Their signature dish boasts a uniquely crispy coconut breading, perfectly balanced sweetness, and a satisfyingly tender shrimp interior. The key lies in a combination of factors: the quality of the shrimp, the precise breading technique, and the right frying temperature.
Ingredients You'll Need:
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For the Shrimp:
- 1 pound large shrimp, peeled and deveined (21-25 count per pound is ideal)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup unsweetened shredded coconut
- 1/2 cup cornstarch
- 2 large eggs, beaten
- Vegetable oil, for frying
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For the Dipping Sauce (Optional, but highly recommended!):
- 1/2 cup mayonnaise
- 1/4 cup apricot preserves (or other fruit preserves for a slightly different flavor profile)
- 1 tablespoon lime juice
- 1 teaspoon honey
Step-by-Step Instructions:
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Prepare the Shrimp: Pat the shrimp dry with paper towels. This is crucial for achieving a crispy coating.
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Create the Breading Station: Set up three shallow dishes. In the first, combine the flour, salt, and pepper. In the second, place the beaten eggs. In the third, combine the shredded coconut and cornstarch.
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Bread the Shrimp: Dredge each shrimp in the flour mixture, then dip it into the beaten eggs, ensuring it's fully coated. Finally, press the shrimp firmly into the coconut-cornstarch mixture, making sure it's evenly coated.
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Fry the Shrimp: Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the breaded shrimp in the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and cooked through.
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Drain and Serve: Remove the shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
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Make the Dipping Sauce (Optional): While the shrimp is frying, whisk together the mayonnaise, apricot preserves, lime juice, and honey in a small bowl. Adjust the sweetness and tanginess to your preference.
Tips for Outback-Style Perfection:
- Don't overcrowd the pan: Overcrowding will lower the oil temperature and result in soggy shrimp.
- Maintain consistent oil temperature: Use a thermometer to ensure the oil stays at 350°F (175°C) for even cooking.
- Don't overcook: Overcooked shrimp will be tough and rubbery.
- Fresh is best: Using fresh, high-quality shrimp will significantly impact the final flavor and texture.
Frequently Asked Questions (FAQ)
What type of coconut should I use for the breading?
Unsweetened shredded coconut is best for this recipe. Sweetened coconut will make the breading too sweet.
Can I bake the coconut shrimp instead of frying it?
Yes, you can! Preheat your oven to 400°F (200°C). Arrange the breaded shrimp on a baking sheet lined with parchment paper and bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through. The texture will be slightly different from fried shrimp, but still delicious.
How do I know when the shrimp is cooked?
The shrimp should be opaque and pink throughout, and the breading should be golden brown and crispy.
Can I make the dipping sauce ahead of time?
Yes, the dipping sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
This recipe provides a delicious and satisfying approximation of Outback Steakhouse's famous coconut shrimp. Enjoy the delicious results of your culinary efforts! Remember, practice makes perfect, so don't be discouraged if your first attempt isn't exactly like the restaurant version. With a little practice, you'll be mastering this recipe in no time!
