Outback Steakhouse's coconut shrimp is legendary. That crispy, golden-brown exterior, the sweet and subtly tangy coconut flavor, the perfectly tender shrimp inside… it's a craveable appetizer that many try to recreate at home. This comprehensive guide will help you understand the secrets behind Outback's success and provide you with a recipe that gets you remarkably close. While we can't replicate their exact proprietary blend of spices, we can achieve a delicious and authentic-tasting version.
What Makes Outback's Coconut Shrimp So Special?
Outback's success lies in several key factors: high-quality ingredients, a perfectly balanced breading, and expert frying technique. They use large, succulent shrimp, ensuring a satisfying bite. Their breading is likely a carefully crafted blend of shredded coconut, flour, spices, and possibly even some binding agents for optimal texture. Finally, their frying process—temperature control and timing—is critical to achieving that signature crispness without overcooking the shrimp.
Outback Steakhouse Coconut Shrimp Recipe: A Close Approximation
This recipe focuses on achieving the same delicious results as Outback's, using readily available ingredients. It's not an exact copycat, but it comes incredibly close!
Yields: Approximately 20-25 shrimp Prep time: 20 minutes Cook time: 10-12 minutes
Ingredients:
- 1 pound large shrimp, peeled and deveined (21-25 count per pound is ideal)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 2 cups unsweetened shredded coconut
- 2 large eggs, lightly beaten
- Vegetable oil, for frying
Instructions:
- Prepare the shrimp: Pat the shrimp dry with paper towels. This helps the breading adhere better.
- Season the flour: In a shallow dish, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
- Bread the shrimp: Dredge each shrimp in the seasoned flour, ensuring it's fully coated. Then, dip it in the beaten eggs, allowing excess to drip off. Finally, generously coat the shrimp in the shredded coconut, pressing gently to adhere.
- Heat the oil: Pour enough vegetable oil into a large, heavy-bottomed skillet or deep fryer to reach a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to ensure accurate temperature; this is crucial for even cooking.
- Fry the shrimp: Carefully place the breaded shrimp in the hot oil, working in batches to avoid overcrowding. Overcrowding lowers the oil temperature, resulting in greasy shrimp. Fry for 2-3 minutes per side, until golden brown and cooked through.
- Drain and serve: Remove the cooked shrimp with a slotted spoon 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 remoulade.
Frequently Asked Questions (FAQ)
What kind of oil is best for frying coconut shrimp?
Vegetable oil or canola oil are excellent choices for frying due to their high smoke point.
How do I know if my shrimp is cooked through?
The shrimp should be opaque and pink throughout. They should also be firm to the touch.
Can I bake the coconut shrimp instead of frying them?
Yes, you can bake the shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway through. However, baking will result in a less crispy texture than frying.
How can I make the coconut shrimp crispier?
Ensure the shrimp are completely dry before breading, use a high-quality oil with a high smoke point, and maintain a consistent oil temperature throughout the frying process.
Can I make the coconut shrimp ahead of time?
You can bread the shrimp ahead of time and store them in the refrigerator until ready to fry. However, for the best results, fry them fresh.
This recipe, combined with the tips and FAQ answers, should help you create a delicious and satisfying coconut shrimp dish that rivals Outback's. Remember, practice makes perfect! Enjoy!
