A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Copycat Outback Steakhouse Coconut Shrimp
- add review
- #10241
Learn to make this awesome Outback appetizer at home. Shrimp get a dunk in easy homemade coconut batter before being fried, baked, and served with tangy orange dipping sauce. Easy and addicting.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
1 comment
ingredients
oil, for deep-frying
Batter
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
Shrimp
1 1/2 pound large raw shrimp, peeled and deveined (tails can be left on if desired)
Dipping Sauce
1/2 cup orange marmalade
1/4 cup country-style coarse mustard
1/4 cup honey
4 drops Tabasco sauce
directions
Heat oil in a deep fryer to 350 degrees F. Preheat the oven to 300 degrees F.
Combine the flour, cornstarch, salt, and white pepper in a shallow dish. Mix well. Stir in the oil and ice water and mix until smooth.
Place the shredded coconut in another shallow dish.
Dip the shrimp first in the batter, letting any excess drip off, then dredge in the coconut. Place in the hot oil (in batches as needed) and cook for 4 minutes or until lightly browned. Remove the shrimp from the oil with a slotted spoon and place them on a baking sheet. When all the shrimp have been fried, place the baking sheet in the oven. Bake for 5 minutes at 300 degrees F.
While the shrimp are finishing in the oven, combine the marmalade, mustard, honey, and Tabasco in a bowl and mix until smooth.
Serve the shrimp hot with the dipping sauce (or serve with sweet and sour sauce).
recipe tips
For added flavor, try adding a splash of coconut milk to the batter.
Try a bit of citrus flavor by adding a teaspoon of lime or lemon zest to the batter.
Garnish with chopped fresh cilantro or green onions.
common recipe questions
Can I use a different type of shrimp?
Yes, you can use different sizes of shrimp, but cooking times may need to be adjusted. Make sure they are raw and peeled (tails can be left on, if desired).
Is there a substitute for cornstarch in the batter?
If you don't have cornstarch, you can use more all-purpose flour, but the texture might be slightly different. Cornstarch helps to create a lighter, crispier batter.
Can I bake the shrimp instead of frying?
Yes, you can bake the shrimp for a healthier option. Place the coated shrimp on a baking sheet lined with parchment paper and bake at 425 degrees F for about 10-15 minutes, or until golden and crispy. The texture won't be the same as deep-frying, however.
How can I make the dipping sauce spicier?
To make the sauce spicier, increase the amount of Tabasco sauce or add a pinch of cayenne pepper or crushed red pepper flakes.
Can I prepare the shrimp in advance?
You can coat the shrimp in advance and refrigerate them on a baking sheet covered with plastic wrap. Fry or bake them just before serving.
What's the best way to store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator and reheat in the oven or air fryer to maintain the crispy coating.
Can I use a different type of dipping sauce?
Yes, you can serve the shrimp with different sauces like sweet chili sauce, pineapple salsa, or a creamy garlic sauce.
nutrition data
647 calories, 21 grams fat, 80 grams carbohydrates, 38 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
see more o - copy cat restaurant recipes
reviews & comments
Question - is the coconut sweet or not? Hoping to try this tonight!!
You can use either depending on what flavor you want for the batter. Sweetened will obviously have a sweeter flavor and unsweetened will be more savory.
December 30, 2023
Outback's gold coast shrimp is my FAVORITE. This is spot on. Messy to make but worth it 100%
September 21, 2014
I was leary of the salt and pepper amounts so I just added what seemed right (about 2 tsp salt and 1 tsp pepper). Then it turned out great!
April 4, 2009
I love it
September 23, 2007
Very simple to make and well worth the effort.