Outback Steakhouse Copycat Coconut Shrimp Recipe (2024)

FAQs

What is coconut shrimp sauce made of? ›

All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread.

Gold Coast Coconut Shrimp**

Hand-dipped in batter, rolled in coconut and fried golden. Paired with Creole marmalade.

The taste sensation of coconut shrimp combines crispiness, sweetness, and the golden flavor of coconut. It's a perfect dish that can be paired flawlessly with a spicy-sweet dipping sauce or completely alone.

All the spices and flavor that make our Bloomin' Onion on tender, bite-sized shrimp. Hand breaded and cooked until golden brown and crispy, then drizzled and served with our spicy bloom sauce.

A restaurant favorite, coconut shrimp is sweet, crunchy and almost always deep-fried—hence its deliciousness. Next time you're tempted to order it, consider this: ONE coconut shrimp contains 126 calories and over 7 grams of fat. Mathematically speaking, that means more than 50% of the calories come from fat.

It's not clear where crispy, crunchy, and nutty, coconut shrimp entered the snack-food lexicon—they might be Caribbean, possibly Polynesian, or most likely, a purely American tiki-bar invention—but they're popular enough that you'll find 'em everywhere from Thai restaurants to Irish pubs.

If you eat coconut shrimp because you like coconut more than you like shrimp, you'll like these. These pack a huge, sweet coconut flavor. They're really nice looking, too (you know, for entertaining purposes)—the coconut browns well and gives them a nice crunch.

Coconut shrimp is made of raw shrimp and a breading or coating that is made of flour, shredded coconut, possible herbs, and egg wash. Do you eat the tail of coconut shrimp? Some may argue that the tail of shrimp is edible but I do not recommend it. If you happen to eat it though you should be fine.

hate the fact that so many restaurants use seed oils? We're at Outback Steakhouse, where they use beef tallow.

8. There are seven types of steak to choose from. Including Signature Sirloin, Ribeye, New York Strip, Bone-in Natural Cut Ribeye, Filet Mignon, Porterhouse, and Slow-Roasted Prime Rib. And each one is unique in its own way.

Which two cooking styles does Outback feature? ›

The updated menu is easier to navigate and separates Outback's famous steaks by cooking style: Season & Seared, Slow-Roasted, and Char-Grilled, which offers a new thick cut Bone-In NY Strip, full of rich flavor.

Easy Shrimp Dipping Sauce

With a creamy, tangy mayonnaise base, it's packed with flavor from spices plus a bit of ketchup, stone ground mustard, and Louisiana-born Tabasco sauce. A squeeze of fresh lemon is the perfect bright touch that plays so well with all kinds of shrimp, fish, and seafood!

Recipe Instructions

Heat up 1 tablespoon of oil until it just starts to smoke, and pour it over the ginger and scallion to flash fry the mixture. Now, add the light soy sauce, water, sugar and Chinese black vinegar. Stir until the sugar is completely dissolved. That's the sauce!

It's really just a matter of combining ingredients: ketchup, a mild chili sauce, prepared horseradish (sold in the refrigerator section of the grocery store), fresh lemon juice, Worcestershire sauce, and a dash of your favorite hot sauce.

Mix together Piña Colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 to 12 minutes. Mix cornstarch and water together, add to sauce, and blend well.