Coconut-crusted deep-fried shrimp is a popular appetizer on many restaurant menus. Red Lobster also has a version using coconut rum.
Outback Steakhouse’s Coconut Shrimp is a popular and delicious appetizer known for its crispy texture and tropical flavor. This dish features jumbo shrimp coated in a flavorful batter and rolled in shredded coconut, creating a crispy and slightly sweet coating.
Outback Steakhouse’s Coconut Shrimp starts with jumbo shrimp that are peeled and deveined, with the tails left on for a visually appealing presentation. The shrimp are then coated in a batter made from a mixture of flour, sugar, salt, and beer. The beer in the batter helps to create a light and airy texture while adding flavor to the shrimp. The batter is combined well, covered, and refrigerated for at least an hour to allow the flavors to meld and the batter to thicken.
After the batter has chilled, the shrimp are ready to be coated in shredded coconut. A divided bag of shredded coconut is used for this recipe, with half of the coconut mixed into the batter and the rest used for rolling the shrimp. Each shrimp is dipped into the batter, ensuring it is fully coated, and then rolled in the remaining shredded coconut. This step adds a delightful crunch and tropical flavor to the shrimp.
To achieve the perfect crispy texture, the coated shrimp are deep-fried in oil preheated to 350°F. The shrimp are cooked in small batches to maintain the oil temperature and ensure even cooking. It takes only a few minutes for the shrimp to become golden brown and crispy. Once cooked, the shrimp are drained on paper towels to remove any excess oil.
Outback Steakhouse’s Coconut Shrimp is often served with a dipping sauce on the side. The sweet and tangy flavor of the dipping sauce complements the crispy shrimp and adds an extra layer of taste. Some popular options for dipping sauces include a citrus-infused marmalade sauce, a tangy pineapple salsa, or a creamy coconut curry sauce.
With its combination of crunchy coconut coating and succulent shrimp, Outback Steakhouse’s Coconut Shrimp is a delightful appetizer that brings a taste of the tropics to your dining experience. It’s perfect for seafood lovers or anyone looking to enjoy a flavorful and satisfying appetizer.
SERVES: 2
INGREDIENTS:
- 12 jumbo shrimp
- 1 (7-ounce) divided bag shredded coconut
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup flour
- 1 cup beer
INSTRUCTIONS:
- Peel and devein the shrimp, leaving the tails on.
- In a medium bowl, combine ½ cup coconut, sugar, salt, flour, and beer. Mix well, cover, and refrigerate for at least 1 hour.
- Preheat oil in a skillet or deep fryer to 350°F.
- Pour the remaining coconut flakes into a shallow bowl.
- Dip one shrimp at a time into the batter, ensuring it’s fully coated, then roll the battered shrimp in the coconut.
- Fry the shrimp a few at a time for 2–3 minutes or until they become golden brown.
- Drain the fried shrimp on paper towels to remove excess oil.
