Craving that crispy, coconut-crusted shrimp you get at Outback Steakhouse? While the exact recipe remains a closely guarded secret, we can get remarkably close with this delicious homemade version. This recipe focuses on achieving that signature Outback flavor profile, prioritizing texture and taste.
What Makes Outback's Coconut Shrimp So Special?
Outback's coconut shrimp isn't just your average coconut shrimp. Their secret lies in a combination of factors: perfectly cooked shrimp, a well-balanced breading, and a skillful frying technique that yields a wonderfully crisp exterior with tender, juicy shrimp inside. We'll break down each step to help you recreate this magic at home.
Ingredients You'll Need:
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For the Shrimp:
- 1 pound large shrimp, peeled and deveined (21-25 count per pound recommended for optimal texture)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
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For the Breading:
- 1 cup all-purpose flour
- 1 cup unsweetened shredded coconut
- 1 cup panko bread crumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for a touch of heat)
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For Frying:
- 2 cups vegetable oil (or your preferred frying oil with a high smoke point)
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 crust. Season generously with salt, pepper, garlic powder, and paprika.
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Set up your breading station: Place the flour, coconut mixture (coconut, panko, salt, pepper, garlic powder, and cayenne if using), in separate shallow dishes.
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Bread the Shrimp: Dredge each shrimp in the flour, shaking off any excess. Then, coat thoroughly in the coconut mixture, pressing gently to ensure it adheres well.
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Fry the Shrimp: Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the breaded shrimp to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and cooked through. Avoid over-crowding the pan, as this will lower the oil temperature and result in greasy shrimp. Fry in batches if necessary.
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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. Serve immediately with your favorite dipping sauce, such as sweet chili sauce, mango salsa, or a creamy remoulade.
Frequently Asked Questions (FAQs):
Can I bake the coconut shrimp instead of frying it?
Yes, you can bake the shrimp at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until golden brown and cooked through. Baking will result in a slightly less crispy texture than frying.
What kind of coconut should I use?
Use unsweetened shredded coconut for the best results. Sweetened coconut will add extra sweetness that might not complement the overall flavor profile.
How do I know when the shrimp is cooked through?
The shrimp should be opaque and pink throughout. They should also be firm to the touch.
What can I serve with the coconut shrimp?
Outback often serves their coconut shrimp with a sweet chili sauce. Other great options include mango salsa, a creamy remoulade, or even a simple cocktail sauce. Get creative and explore your favorite dipping sauces!
Can I make the coconut mixture ahead of time?
Yes, you can prepare the coconut breading mixture ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
By following this recipe meticulously, you'll get remarkably close to replicating the delicious coconut shrimp you love from Outback Steakhouse. Enjoy!
