Outback Steakhouse Coconut Shrimp (Copycat Recipe)

This classic coconut shrimp recipe captures the essence of the beloved dish from Outback Steakhouse. Juicy shrimp are coated in a crispy coconut and panko breading, then fried to golden perfection. The combination of sweet coconut and savory shrimp creates a delightful contrast, making it a perfect appetizer or snack for any occasion. This recipe is straightforward and adheres to traditional cooking methods, ensuring a delicious outcome.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Vegetable oil for frying

Instructions:

1. In a shallow bowl, combine flour, salt, pepper, garlic powder, and paprika.
2. In a second shallow bowl, beat the eggs.
3. In a third shallow bowl, mix panko breadcrumbs and shredded coconut.
4. Dip each shrimp first into the flour mixture, shaking off excess, then into the beaten eggs, and finally into the coconut-panko mixture, pressing gently to adhere.
5. Heat vegetable oil in a deep skillet over medium-high heat until hot.
6. Fry the shrimp in batches for 2-3 minutes on each side or until golden brown and cooked through.
7. Remove shrimp from the oil and drain on paper towels. Serve hot.