Introduction:
If you’re a fan of the famous Outback Steakhouse Coconut Shrimp, you’re in for a treat! This recipe brings the tropical flavors of crispy coconut shrimp right into your kitchen. Whether you’ve enjoyed this dish at the restaurant or are trying it for the first time, it’s sure to become a favorite. The combination of tender shrimp with sweet coconut and a light crunch is simply irresistible.
Recipe Details:
Ingredients List:
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut (sweetened)
- ½ cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 cup buttermilk
- 1 egg
- Vegetable oil for frying
- Dipping sauce (optional: marmalade, sweet chili sauce)
Step-by-Step Instructions of Outback Steakhouse Shrimp Recipe:
- Prepare the shrimp: Pat the shrimp dry with a paper towel.
- Mix the dry ingredients: In a bowl, combine shredded coconut, panko breadcrumbs, salt, and pepper.
- Set up the breading station: Place flour in one bowl, whisk the egg and buttermilk together in another bowl, and set aside the coconut and breadcrumb mixture.
- Bread the shrimp: Dredge each shrimp in flour, dip it into the buttermilk mixture, and then coat it thoroughly with the coconut breadcrumb mix.
- Heat the oil: Pour vegetable oil into a skillet until it’s about ½ inch deep. Heat over medium-high until it reaches 350°F (175°C).
- Fry the shrimp: Fry each shrimp for 2-3 minutes on each side, or until golden brown and crispy.
- Drain and serve: Remove the shrimp and let them drain on a paper towel. Serve with your choice of dipping sauce.
Unique Tips, Variations, and Insights:
Customization Tips:
- For a healthier version, try baking the shrimp at 400°F for 12-15 minutes instead of frying.
- Gluten-free version: Substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
Expert Advice:
- Ensure the oil is at the correct temperature before frying to get a perfectly crispy texture without making the shrimp greasy.
Cultural Context: Coconut shrimp is a beloved dish in tropical regions and has been popularized by seafood chains like Outback Steakhouse. The dish blends the sweetness of coconut with the savory flavors of shrimp, making it a versatile appetizer or main course.
Nutrition Facts:
- Calories: 420 per serving (4-5 shrimp)
- Fat: 25g
- Carbohydrates: 35g
- Protein: 18g
- Fiber: 3g
FAQ Section:
Q1: Can I use frozen shrimp for this recipe? A1: Yes, make sure to thaw them completely and pat them dry before breading.
Q2: What can I use instead of panko breadcrumbs? A2: Regular breadcrumbs work, but panko gives the shrimp extra crispiness.
Q3: Can I air-fry the coconut shrimp? A3: Absolutely! Air fry at 375°F for 8-10 minutes, flipping halfway through.
Q4: How do I make the shrimp spicier? A4: Add ½ tsp of cayenne pepper to the breadcrumb mixture for a spicy kick.
Q5: How should I store leftovers? A5: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
Conclusion:
This Copycat Outback Steakhouse Coconut Shrimp recipe is the perfect way to bring a touch of tropical sweetness to your table. Whether it’s a family meal or a fun appetizer, this dish will leave everyone asking for seconds. Share your own variations in the comments, and let us know how your shrimp turned out!