Craving that crispy, sweet, and perfectly coconutty Outback Steakhouse coconut shrimp? While the exact recipe remains a closely guarded secret, this guide provides a delicious approximation you can easily make at home. We'll explore the key components and techniques to achieve that signature Outback taste and texture.
What Makes Outback's Coconut Shrimp Unique?
Outback Steakhouse's coconut shrimp stands out for its perfectly balanced flavor profile. It's not just about the coconut; it's a harmonious blend of sweet, savory, and subtly spicy notes. The key elements contributing to its unique taste include:
- High-quality shrimp: They use large, succulent shrimp, ensuring a satisfying bite.
- Perfectly balanced breading: The breading is crucial. It's a combination of finely shredded coconut, seasoned flour, and possibly other secret ingredients that create a wonderfully crisp texture without being overly heavy.
- Expert frying technique: The shrimp are likely fried at a precise temperature to achieve golden brown color and a perfectly crisp exterior without overcooking the shrimp inside.
- Sweet and savory dipping sauce: The accompanying sauce, often a sweet chili sauce, perfectly complements the shrimp's flavor.
How to Make Outback Steakhouse Coconut Shrimp at Home (The Best Attempt!)
This recipe focuses on recreating the key flavor elements and textures of Outback's coconut shrimp. While it might not be identical, it will get you remarkably close.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for a hint of spice)
- 2 cups shredded sweetened coconut
- 2 large eggs, beaten
- Vegetable oil, for frying
- Sweet chili sauce, for dipping (store-bought or homemade)
Instructions:
- Prepare the shrimp: Pat the shrimp dry with paper towels. This helps the breading adhere better.
- Season the flour: In a shallow dish, combine the flour, salt, pepper, paprika, and cayenne pepper (if using).
- Bread the shrimp: Dredge each shrimp in the seasoned flour, then dip in the beaten eggs, and finally coat thoroughly in the shredded coconut. Make sure each shrimp is fully coated.
- Fry the shrimp: Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.
- Drain and serve: Remove the shrimp from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite sweet chili sauce.
Frequently Asked Questions (FAQs)
What type of coconut should I use for coconut shrimp?
Sweetened, desiccated coconut is best for this recipe. It provides the right amount of sweetness and holds its shape well during frying.
Can I bake the coconut shrimp instead of frying them?
Yes, you can bake the shrimp at 400°F (200°C) for about 12-15 minutes, flipping halfway through. They won't be as crispy as fried shrimp, but they'll still be delicious.
What kind of oil is best for frying coconut shrimp?
Vegetable oil or canola oil are good choices for frying. Avoid oils with strong flavors that could overpower the delicate flavor of the shrimp.
How do I make a homemade sweet chili sauce?
Many recipes are available online for homemade sweet chili sauce. It typically involves chili garlic sauce, rice vinegar, sugar, and sometimes other ingredients like honey or lime juice.
Can I prepare the shrimp ahead of time?
You can bread the shrimp ahead of time and store them in the refrigerator until ready to fry.
This recipe provides a fantastic starting point for recreating the deliciousness of Outback Steakhouse's coconut shrimp. Remember, experimentation is key! Feel free to adjust the spices and seasonings to your liking. Enjoy!
