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5 from 4 votes
easy outback steakhouse coconut shrimp copycat recipe
Outback Steakhouse Coconut Shrimp
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

OutbackSteakhouse Coconut Shrimp is even better than the restaurant dishwith crispy golden brown toasted coconut flakes on the inside andtender juicy shrimp in the center.

Course: Appetizer
Cuisine: American
Keyword: Outback Steakhouse Coconut Shrimp
Servings: 2 servings
Calories: 190 kcal
Author: Marionela Tiron
Ingredients
  • 12 jumbo shrimp deveined and tail on
  • 2 cups shredded coconut no sugar added
  • 1/2 cup oil or more for frying
  • Batter:
  • 1 cup ice water
  • 2 tablespoons vegetable oil
  • 1 ⁄2 teaspoon Cayenne Pepper
  • 1 teaspoon Salt
  • 1 ⁄2 cup cornstarch
  • 1 ⁄2 cup all-purpose flour
  • Dipping sauce:
  • 1/4 teaspoon hot sauce
  • 1 ⁄4 cup honey or maple syrup
  • 1 ⁄4 cup country mustard
  • 1 ⁄3 teaspoon cayenne pepper
  • 1 ⁄2 cup orange marmalade
Instructions
  1. Rinse shrimp, peel it and devein it if need, leave the tail on. Pat dry it with paper towels. Set aside.
  2. Mix all dry ingredients for the batter in a bowl. Stir in 2 tablespoons of oil and ice water and stir well to combine.
  3. In a deep fryer heat oil to 350 degrees F.
  4. Spread the coconut a little at a time on a flat plate and add more as needed.
  5. Dip the shrimp in the wet batter and after that roll them in coconut. Cook in hot oil for 2-3 minutes, or until lightly golden-brown.
  6. Mix the dipping sauce ingredients together. Serve coconut shrimp with the sauce. Enjoy!
Nutrition Facts
Outback Steakhouse Coconut Shrimp
Amount Per Serving
Calories 190 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 17g
Monounsaturated Fat 38g
Cholesterol 110mg37%
Sodium 550mg24%
Potassium 499mg14%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 12g13%
Protein 13g26%
Vitamin A 322IU6%
Vitamin C 6mg7%
Calcium 142mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.