Outback Steakhouse Coconut Shrimp Recipe

Cooking Directions

• STEP 1.Peel and devein the shrimp, leaving the tails intact.
• STEP 2.In a bowl, combine flour, salt, and pepper. In another bowl, whisk together eggs and milk.
• STEP 3.Dip each shrimp into the flour mixture, then into the egg mixture, and finally into the coconut flakes.
• STEP 4.Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the shrimp in batches until golden brown, about 2-3 minutes per side.
• STEP 5.Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
• STEP 6.Serve the coconut shrimp hot with the tangy dipping sauce on the side.
• STEP 7.For the tangy dipping sauce, combine mayonnaise, sweet chili sauce, honey, and lime juice in a bowl. Mix well and refrigerate until ready to serve.

Cooking Tips

• Make sure the oil is at the correct temperature before frying the shrimp to ensure a crispy coating.
• Do not overcrowd the fryer or pot when frying the shrimp to ensure even cooking.
• For a healthier alternative, you can bake the coconut shrimp in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.

Storage and Serving

• Coconut shrimp is best served immediately while still hot and crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the shrimp, place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.