Bloomin Fried Shrimp– Easy Outback Steakhouse Copycat

Crispy shrimp. Spicy dipping sauce. Fast fry-up. This Outback Steakhouse Bloomin Fried Shrimp recipe brings serious crunch without needing fancy gear. It’s bold, super satisfying, and yeah — kind of addictive. No deep fryer needed, just a pan and some guts.

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Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Flavor: Crispy, spiced, slightly fiery
• Great for: Appetizers, game night, snack attacks

Why I Like This Recipe

Honestly? I was avoiding everything except the kitchen. Grabbed some shrimp, heated oil like I meant it, and made these. Didn’t expect them to be this good — crispy on the outside, juicy inside, and that sauce? Sharp in the best way. I’ve made them three times since. They don’t miss.

Ingredients

For the Shrimp:

• 1 lb raw peeled shrimp
• 2 cups all-purpose flour
• 4 tsp paprika
• 2 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne
• 1 cup buttermilk
• ½ cup water
• Vegetable oil (for frying)

For the Bloom Sauce:

• ½ cup mayo
• 2 tsp ketchup
• 2 tbsp horseradish
• ¼ tsp paprika
• ¼ tsp salt
• ⅛ tsp garlic powder
• ⅛ tsp oregano
• Dash of black pepper
• Dash of cayenne

How To Make Bloomin Fried Shrimp

1. Mix the sauce: Stir everything together in a bowl. Adjust heat if you want. Chill while you fry.
2. Set up your dredging station: One bowl: all the dry stuff. Another: buttermilk + water. Done.
3. Coat the shrimp: Flour → buttermilk → flour. Coat them like you mean it. Let ’em rest 5 mins on a rack.
4. Fry time: Heat oil to 350°F. Fry shrimp in small batches, about 1–2 mins per side. Don’t overcrowd.
5. Cool and serve: Drain on a wire rack (not paper towels — they go soggy). Serve with sauce and, honestly, brag a little.

Tips for Success

• Let shrimp rest after breading — it helps the crust stick
• Don’t crowd the pan or temp drops = soggy shrimp
• Use a thermometer if you have one. 350°F is the sweet spot
• Extra cayenne in the flour mix = big flavor energy

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not ideal. The coating doesn’t hold up well.
• Reheat: Air fryer at 350°F for 3–4 mins is your best bet for getting that crisp back.

Frequently Asked Questions

• Can I use frozen shrimp?
  Sure. Just thaw and pat them dry really well.
• What oil should I use?
  Something neutral like vegetable or canola. Avoid olive oil — burns too fast.
• Is there a horseradish sub?
  You could use wasabi or spicy mustard, but honestly… horseradish is worth grabbing.
• Can I make this gluten-free?
  Use a gluten-free flour blend. Might be a bit different texture-wise, but still good.
• Do I need a thermometer?
  It helps. But if not, drop a little flour in the oil — if it sizzles fast, you’re close.

Common Mistakes and How to Dodge Them

• Breading too far ahead: If you coat them and let them sit too long, the flour soaks up too much liquid. Bread just before frying.
• Not resting the shrimp after dredging: This helps the coating hold. Just 5 minutes. Worth it.
• Frying too many at once: Oil temp drops fast with crowding. Go small batch — it’s quicker than fixing soggy shrimp.
• Skipping the wire rack: Paper towels steam the shrimp from below. A wire rack keeps them crispy all around.
• Making the sauce too mild: That sauce is supposed to bite a little. Don’t be scared to amp up the horseradish or cayenne.

Nutrition Facts (Per Serving)

• Calories: 415 kcal
• Total Fat: 26g
• Saturated Fat: 4.5g
• Cholesterol: 140mg
• Sodium: 540mg
• Potassium: 150mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 20g

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