5 from 9 votes
Outback Bloomin Fried Shrimp
You can make Outback Bloomin' Fried Shrimp with bloom dipping sauce at home with this easy copycat recipe.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
415 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
Bloom Sauce
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 2 tablespoons horseradish or a little less
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon oregano dried
- 1 dash black pepper ground
- 1 dash cayenne pepper
Fried Shrimp
- 2 cups all-purpose flour
- 4 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- 1/2 cup water
- 1 pound Shrimp peeled, medium-sized, raw
- vegetable oil for frying
Instructions
- Prepare the bloom sauce by combining all the sauce ingredients in a small bowl. Stir well. Cover and place in the refrigerator until ready to serve.
- Create a dredging station: Place the flour, paprika, garlic powder, salt, ground black pepper, and cayenne pepper into a pie plate and stir to combine. Place the buttermilk and water into another pie plate and stir to combine. Place a wire rack on top of a cookie sheet.
- Dredge the shrimp in the seasoned flour and shake off the excess. Then dip the dredged shrimp into the buttermilk and shake off the excess. Dip the shrimp into the seasoned flour for a second time and place the breaded shrimp onto the wire rack. Repeat for the remaining shrimp and let them rest for about 5 minutes before cooking.
- Pour the vegetable oil into a skillet until it reaches a depth of 1 to 2 inches. Heat the oil to 350°F.
- Place a few pieces of shrimp into the oil and fry until done, about 1 to 2 minutes. Turn the shrimp over while frying to make sure both sides of the shrimp are golden brown. Then remove the shrimp from the oil and let them drain on a clean wire rack.
- To serve, place the shrimp on a plate and drizzle some of the bloom sauce on top.
Cup of Yum
Nutrition Information
Calories
415kcal
(21%)
Carbohydrates
29g
(10%)
Protein
20g
(40%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
158mg
(53%)
Sodium
1329mg
(55%)
Potassium
266mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
903IU
(18%)
Vitamin C
1mg
(1%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 415
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 158mg | 53% |
| Sodium | 1329mg | 55% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 903IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.