Copycat Outback Steakhouse Bloomin' Fried Shrimp
Fantastic shrimp with an equally-fantastic dipping sauce.
Servings 4
Calories 470kcal
Equipment
Ingredients
For the Bloomin' Sauce
- ½ cup mayonnaise
- 2 teaspoons ketchup
- 2 tablespoons prepared horseradish
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried oregano
- 1 pinch ground black pepper
- 1 pinch cayenne pepper
For the shrimp
- 2 cups all-purpose flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 cup buttermilk
- ½ cup water
- 1 pound shrimp medium or large, peeled, deveined
- vegetable oil for frying
Instructions
For the Bloomin' Sauce
- Whisk together all ingredients in a small bowl.
- Refrigerate until ready to use.
For the shrimp
- Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
- In a pie plate or shallow bowl, combine the flour, paprika, garlic powder, salt, pepper and cayenne.
- In another pie plate or shallow bowl, stir together the buttermilk and water.
- Place a wire rack over a cookie sheet.
- Coat the shrimp in the flour mixture and shake off any excess.
- Roll the shrimp in the buttermilk and shake off any excess.
- Return the shrimp to the flour mixture and coat again. Shake off any excess and transfer to the wire rack.
- Working in batches if needed, fry the shrimp for 1-2 minutes (I prefer 1 minute and 30 seconds), turning once, until golden brown. Remove to another wire rack or a paper towel-lined plate.
- Serve with the Bloomin' sauce for dipping.
Notes
Make extra sauce. It's yummy!
Nutrition
Calories: 470kcal | Carbohydrates: 54g | Protein: 9g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 1026mg | Potassium: 219mg | Fiber: 2g | Sugar: 5g | Vitamin A: 411IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg