Outback Steakhouse Gold Coast Coconut Shrimp
Bring the tropical flavors of the Outback Steakhouse Gold Coast Coconut Shrimp right to your kitchen with this crispy, golden recipe! Perfectly tender shrimp are coated in a delicious blend of sweet shredded coconut and crunchy panko breadcrumbs, then fried to perfection for a light and irresistible crunch in every bite. The flavor is elevated with a zesty homemade dipping sauce made from sweet orange marmalade, Dijon mustard, and a touch of horseradish for a tangy kick. Quick to prepare and ready in just 30 minutes, this crowd-pleasing appetizer is a must for entertaining or nailing a restaurant-quality meal at home. Serve these coconut shrimp alongside a refreshing salad or tropical cocktail for the ultimate taste of paradise!
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 0.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
- 2 large Eggs
- 2 tablespoons Water
- 1 cups Sweetened shredded coconut
- 0.5 cups Panko breadcrumbs
- 2 cups Vegetable oil (for frying)
- 0.5 cups Sweet orange marmalade (for dipping sauce)
- 1 tablespoons Dijon mustard (for dipping sauce)
- 0.5 teaspoons Prepared horseradish (for dipping sauce)
Instructions
In a mixing bowl, combine the all-purpose flour, salt, black pepper, and garlic powder. Set aside.
In a separate bowl, whisk together the eggs and water until fully combined.
In a third bowl, mix the sweetened shredded coconut and panko breadcrumbs.
Working one at a time, dredge each shrimp in the flour mixture, shaking off any excess.
Dip the floured shrimp into the egg mixture, ensuring it's fully coated.
Press the shrimp into the coconut and panko mixture, coating evenly and pressing gently to adhere.
Place the coated shrimp on a plate or tray and repeat with the remaining shrimp.
Heat the vegetable oil in a deep skillet or saucepan over medium heat to approximately 350°F (175°C).
Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for 2–3 minutes per side, or until golden brown and crispy.
Remove the shrimp from the oil and place on a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together the orange marmalade, Dijon mustard, and prepared horseradish to make the dipping sauce. Serve alongside the fried coconut shrimp.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 482 mg | 21% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 24.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
