Coconut shrimp is a favorite appetizer that brings a perfect blend of crispy texture and tropical flavor to any meal. Inspired by the popular dish from Outback Steakhouse, this recipe lets us recreate that delicious, golden-brown shrimp right in our own kitchen. The combination of shredded coconut and panko breadcrumbs creates a crunchy coating that pairs beautifully with the tender shrimp inside.
What makes this Outback Coconut Shrimp recipe stand out is its simplicity and the balance of sweet and savory flavors. Whether we’re serving it as a party appetizer or a fun family dinner, it’s sure to impress. Plus, with a homemade dipping sauce to complement the shrimp, this dish is a guaranteed crowd-pleaser that’s both easy and satisfying.
Ingredients
To recreate the iconic Outback Coconut Shrimp at home, we need a carefully selected set of ingredients that deliver the perfect balance of crispy texture and tropical flavor. Below is the detailed breakdown of all components for the shrimp, breading, and dipping sauce.
Shrimp Ingredients
For the star of the dish, we use fresh, high-quality shrimp to ensure a tender and juicy bite every time:
- 1 lb large shrimp (16-20 count), peeled and deveined, tails on
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp lime juice (optional for subtle tang)
Breading Ingredients
The secret to that signature crispy coconut coating, combining crunch and sweetness, comes from this mix:
| Ingredient | Measurement | Note |
|---|---|---|
| All-purpose flour | ½ cup | For initial dredging |
| Large eggs | 2, beaten | Helps breading adhere |
| Panko breadcrumbs | 1 cup | For extra crispiness |
| Sweetened shredded coconut | 1 cup | Adds tropical flavor |
| Ground paprika | ½ tsp | Adds mild smoky warmth |
| Salt | ½ tsp | Balances the sweetness |
| Black pepper | ¼ tsp | Enhances subtle spice |
Dipping Sauce Ingredients
Our homemade dipping sauce offers the perfect complement—a blend of sweet, tangy, and heat that transforms the dish:
- ½ cup mayonnaise
- 2 tbsp apricot preserves (or pineapple jam for tropical flair)
- 1 tsp Dijon mustard
- 1 tbsp fresh lime juice
- ½ tsp cayenne pepper (adjust to taste)
- Salt to taste
Each element plays a crucial role in recreating the beloved Outback Coconut Shrimp Recipe flavor profile that delights every bite.
Equipment Needed
To perfectly recreate the Outback Coconut Shrimp, gathering the right equipment is crucial. Each tool plays a significant role in ensuring our shrimp have that iconic crispy texture and golden color.
Essential Tools for Prep and Cooking
- Mixing Bowls: Use at least three medium-sized bowls to separate the dry flour, beaten eggs, and the coconut-panko breadcrumb mixture. This setup speeds up the breading process and keeps each coating step clean.
- Whisk or Fork: Ideal for beating the eggs until smooth, ensuring even coating for the shrimp.
- Measuring Cups and Spoons: Accurate measurement of dry and wet ingredients supports consistent flavor and texture.
- Tongs: Use tongs to handle the shrimp during dredging and frying to avoid messy hands and keep the coating intact.
- Wire Rack with Baking Sheet: After frying, place the shrimp on a wire rack above a baking sheet to drain excess oil, maintaining crispiness without sogginess.
Frying Essentials
- Deep Fryer or Heavy-Bottomed Pot: A deep fryer offers temperature control but a heavy-bottomed pot or Dutch oven works well for frying the shrimp in batches.
- Candy or Deep-Fry Thermometer: Maintaining oil temperature at 350°F (175°C) is critical for perfectly cooked shrimp that are golden and crispy without absorbing excess oil.
- Slotted Spoon or Spider Strainer: For safely lifting the shrimp from the hot oil while allowing oil to drain back into the pot.
Final Touch and Serving
- Serving Platter: A large platter to arrange the crispy coconut shrimp attractively.
- Small Bowls for Dipping Sauce: Present the homemade dipping sauce in individual ramekins or small bowls for easy serving and dipping.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls (3) | Dredging stations for coating shrimp | Prevents cross-contamination |
| Whisk/Fork | Beat eggs | Ensures smooth egg wash |
| Measuring Cups & Spoons | Ingredient accuracy | Key to flavor balance |
| Tongs | Handling shrimp | Keeps coating intact |
| Wire Rack & Baking Sheet | Drain fried shrimp | Maintains crisp texture |
| Deep Fryer/Pot | Fry shrimp | Maintain consistent oil heat |
| Thermometer | Monitor oil temperature | Ensures perfect frying temp |
| Slotted Spoon/Spider | Remove shrimp from oil | Safe and efficient handling |
| Serving Platter | Present shrimp | Enhances visual appeal |
| Small Dipping Bowls | Serve sauces | Convenient and elegant |
“Using the right equipment makes all the difference when aiming for that perfect Outback-Style Coconut Shrimp — crispy, golden, and bursting with flavor.”
By preparing our kitchen with these essential tools, we set ourselves up to replicate the signature dish flawlessly every time.
Prep Work
Before we dive into cooking the Outback Coconut Shrimp, thorough preparation ensures crisp, flavorful results every time. Let’s start by prepping the shrimp and organizing our breading station for efficiency.
Preparing the Shrimp
- Peel and Devein: Begin with large, fresh shrimp. Peel off the shells while leaving the tails on for presentation. Devein each shrimp by making a shallow cut along the back and removing the dark vein.
- Dry Thoroughly: Pat the shrimp dry using paper towels. Removing excess moisture helps the breading stick and promotes a crispy finish.
- Season: Lightly season the shrimp with salt, pepper, and optionally a splash of fresh lime juice to add a subtle tang that enhances the tropical flavor.
We want each shrimp to be well-seasoned but not overpowering, setting the stage for the sweet and savory breading mixture.
Setting Up the Breading Station
To streamline the breading process, arrange three shallow dishes in this order:
| Station | Ingredients | Purpose |
|---|---|---|
| 1 | All-purpose flour, salt, ground paprika | Initial coating for crispness and seasoning |
| 2 | Beaten eggs | Binds the breading to the shrimp |
| 3 | Panko breadcrumbs and sweetened shredded coconut | Final crunchy and flavorful coating |
- Use a whisk or fork to beat the eggs until smooth.
- Mix the flour with salt and paprika to distribute seasoning evenly.
- Combine panko and shredded coconut, ensuring the coconut is sweetened to balance the savory flavors.
- Keep the breading stations close for quick dipping and coating.
Having this setup ready allows us to bread each shrimp quickly and evenly, crucial for creating the signature crispy crust on our Outback Coconut Shrimp.
Instructions
Follow these detailed steps to achieve perfectly crispy and flavorful Outback Coconut Shrimp just like the restaurant classic. Precision in coating and frying ensures the signature texture and taste.
Coating the Shrimp
- Prepare the breading station: Arrange three shallow dishes. In the first, place all-purpose flour; in the second, beaten eggs; and in the third, combine panko breadcrumbs, sweetened shredded coconut, ground paprika, salt, and pepper.
- Dust the shrimp: Take each peeled and deveined shrimp and lightly coat it in the flour to create a dry surface for the egg to stick.
- Dip in egg wash: Fully immerse the floured shrimp into the beaten eggs. This step acts as a binder between the flour and the coconut-panko mixture.
- Coat with coconut-panko mixture: Roll the shrimp in the breadcrumb and coconut blend, pressing gently to make sure the coating adheres well.
- Set aside coated shrimp: Place coated shrimp on a wire rack for a few minutes to allow the coating to settle before frying.
Tip: Ensuring the shrimp are dry before starting helps the coating stick better and fry evenly.
Frying the Shrimp
- Heat oil: Preheat vegetable or canola oil in a deep fryer or heavy-bottomed pot to 350°F (175°C) using a thermometer for accuracy.
- Fry in batches: Carefully add shrimp, without overcrowding, to maintain oil temperature and avoid sogginess.
- Cook until golden: Fry each batch for 2-3 minutes or until the shrimp are crispy and golden brown on all sides.
- Drain excess oil: Use tongs to transfer shrimp to a wire rack set over a baking sheet for draining. Avoid paper towels which can trap steam and soften the coating.
- Keep warm: Place finished shrimp in a warm oven set to 200°F (95°C) if preparing multiple batches.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oil heating | 350°F (175°C) | – | Use thermometer for precision |
| Fry shrimp | 350°F (175°C) | 2-3 minutes | Fry until golden and crisp |
| Keeping warm | 200°F (95°C) | Until serving | Maintains crispiness |
Remember: Maintaining the correct oil temperature is essential to achieve that crispy Outback Coconut Shrimp crust without greasiness.
Directions for the Dipping Sauce
To create the perfect Outback Coconut Shrimp dipping sauce, follow these precise steps to combine a harmonious blend of sweet, tangy, and spicy flavors that will elevate your shrimp experience.
- Gather Ingredients
Ensure you have the following ready:
- Mayonnaise
- Apricot preserves (or pineapple jam)
- Dijon mustard
- Fresh lime juice
- Cayenne pepper
- Salt
- Combine Base Ingredients
In a medium-sized mixing bowl, add ½ cup of mayonnaise and 3 tablespoons of apricot preserves. Using a whisk, blend thoroughly until smooth and consistent in texture.
- Add Flavor Enhancers
Stir in 1 tablespoon of Dijon mustard for a sharp balance, followed by 1 teaspoon of freshly squeezed lime juice to add zest and brighten the sauce.
- Spice It Up
Sprinkle in ¼ teaspoon of cayenne pepper to provide a subtle kick. You can adjust this amount depending on your preferred spice level.
- Season to Taste
Add ½ teaspoon of salt to enhance all flavors. Mix all ingredients until fully incorporated and smooth.
- Chill for Best Flavor
Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld perfectly. This step intensifies the taste and improves the sauce’s texture.
Dipping Sauce Ingredient Measurements
| Ingredient | Amount | Purpose |
|---|---|---|
| Mayonnaise | ½ cup (120 ml) | Creamy base |
| Apricot preserves | 3 tbsp (45 ml) | Sweetness and fruitiness |
| Dijon mustard | 1 tbsp (15 ml) | Tangy sharpness |
| Fresh lime juice | 1 tsp (5 ml) | Bright acidity |
| Cayenne pepper | ¼ tsp (1.25 ml) | Mild heat |
| Salt | ½ tsp (2.5 ml) | Flavor enhancer |
“The secret to this dipping sauce lies in balancing sweet and tangy with just a hint of spice, complementing the crispy coconut shrimp perfectly.”
With this sauce recipe, we bring the authentic Outback Coconut Shrimp flavor right into our kitchen, making every bite irresistible and perfectly paired.
Serving Suggestions
To elevate our Outback Coconut Shrimp recipe experience we suggest pairing it with complementary sides and garnishes that enhance both texture and flavor.
Perfect Pairings
- Fresh Pineapple Salsa: The bright and tangy flavors of pineapple salsa add a refreshing contrast to the crispy shrimp. Dice fresh pineapple, red onion, jalapeño, cilantro, and a splash of lime juice. Serve chilled.
- Crisp Green Salad: A light salad with mixed greens, cucumber ribbons, and a citrus vinaigrette cleanses the palate between bites.
- Steamed Jasmine Rice: Fluffy jasmine rice balances the dish with mild fragrance and pairs well with the sweetness of the coconut.
- Coleslaw: Creamy coleslaw with shredded cabbage and carrots adds crunch and a cool, tangy bite.
Dipping Sauce Presentation
Serve our signature dipping sauce in small individual ramekins or a divided serving dish to keep the shrimp crisp and the sauce fresh.
Garnishes for Visual Appeal
- Sprinkle chopped fresh cilantro or parsley over the shrimp for a pop of color.
- Add lime wedges on the side for guests to squeeze fresh lime juice over the shrimp.
Beverage Pairing Ideas
| Beverage | Why It Works |
|---|---|
| Sauvignon Blanc | Crisp acidity complements the coconut and shrimp richness |
| Light Lager | Refreshing and clean finish balances the fried texture |
| Tropical Mocktail | Pineapple or mango-based for harmonious tropical notes |
“Adding just the right sides and beverages transforms our homemade Outback Coconut Shrimp into a memorable meal that everyone will love.”
Serving Temperature and Presentation Tips
- Serve the shrimp immediately after frying while piping hot and crispy.
- Place on a wire rack shortly before serving to maintain crispness.
- Use a large platter or individual plates with dipping sauce bowls to create an inviting presentation.
By following these Serving Suggestions we ensure our homemade Outback Coconut Shrimp not only tastes authentic but looks irresistible on the table.
Make-Ahead Tips
To achieve the perfect Outback Coconut Shrimp experience with less stress at serving time, preparation is key. Here are our top Make-Ahead Tips to ensure crispiness, flavor, and ease on your next gathering:
Prep the Shrimp in Advance
- Peel and devein the shrimp fully, then pat dry with paper towels to remove excess moisture.
- Season lightly with salt, pepper, and optional lime juice.
- Store the seasoned shrimp in an airtight container in the refrigerator for up to 24 hours without sacrificing freshness.
Set Up the Breading Station Ahead
- Measure and prepare the three breading components: flour, beaten eggs, and the coconut-panko mixture.
- Keep each mixture covered separately and refrigerated.
- This not only saves time but keeps the ingredients ready for quick assembly.
Coat Shrimp Before Frying
- For best texture, coat the shrimp just before frying. However, if necessary, you can bread the shrimp and freeze them uncooked on a wire rack for an hour.
- Once firm, transfer to a freezer-safe bag or container.
- When ready to fry, cook shrimp directly from frozen for optimal crispiness.
Prepare the Dipping Sauce Ahead
- Combine all sauce ingredients according to the recipe.
- Store in a sealed container in the refrigerator for up to 3 days to allow flavors to meld beautifully.
- Bring to room temperature before serving to enhance its tangy, sweet, and spicy profile.
Frying and Serving Timing
- Heat oil to 350°F (175°C) only when ready to fry for the best crunch.
- Fry shrimp in batches to maintain oil temperature.
- Keep fried shrimp warm on a wire rack in a low oven (around 200°F/93°C) if needed, but serve promptly to keep the signature crisp texture.
| Make-Ahead Step | Storage Method | Maximum Time | Notes |
|---|---|---|---|
| Seasoned shrimp | Airtight container | 24 hours (refrigerate) | Ensure shrimp is dry before storing |
| Breading station components | Covered bowls | Up to 24 hours | Keep refrigerated |
| Breaded shrimp (uncooked) | Freezer-safe container | Up to 1 hour (freeze) | Freeze before frying for crispiness |
| Dipping sauce | Sealed container | Up to 3 days | Bring to room temperature before serving |
Pro tip: For quick crunch retention, fry shrimp immediately after breading or directly from frozen if pre-breaded. Avoid prolonged resting to prevent sogginess.
By following these Make-Ahead Tips, we streamline preparation while maintaining the crisp, sweet, and savory essence of the iconic Outback Coconut Shrimp.
Conclusion
Mastering the Outback Coconut Shrimp recipe lets us bring a restaurant favorite right into our kitchens. With the right prep, frying technique, and that signature dipping sauce, we create a dish that’s crispy, flavorful, and sure to impress. Whether for a casual family dinner or a special gathering, this recipe offers a perfect balance of sweet and savory that everyone will love.
Taking the time to follow these steps ensures every bite delivers that iconic tropical crunch and taste. Let’s enjoy the process and savor the delicious results together.
Frequently Asked Questions
What ingredients are needed for Outback-style coconut shrimp?
You need large fresh shrimp, all-purpose flour, eggs, panko breadcrumbs, sweetened shredded coconut, paprika, salt, pepper, and optional lime juice. For the dipping sauce, use mayonnaise, apricot preserves, Dijon mustard, lime juice, cayenne pepper, and salt.
How do I achieve the perfect crispy texture in coconut shrimp?
Dry your shrimp thoroughly, set up a breading station with flour, eggs, and coconut-panko mix, coat shrimp evenly, fry at 350°F (175°C) in batches, and drain on a wire rack to keep them crispy.
Can I prepare coconut shrimp ahead of time?
Yes, peel, devein, and season shrimp up to 24 hours in advance. Set up the breading station ahead, but bread shrimp just before frying. The sauce can be made and refrigerated up to 3 days prior.
What is the best oil temperature for frying coconut shrimp?
Maintain the oil temperature at 350°F (175°C) for golden, crispy shrimp without absorbing excess oil or burning.
What dipping sauce pairs best with coconut shrimp?
A homemade sauce with mayo, apricot preserves or pineapple jam, Dijon mustard, lime juice, cayenne pepper, and salt offers a balanced sweet, tangy, and slightly spicy flavor to complement the shrimp.
How should I serve coconut shrimp for the best presentation?
Serve hot and crispy on a wire rack. Add dipping sauce in small bowls, garnish with lime wedges and cilantro, and pair with pineapple salsa, salad, or jasmine rice for a complete meal.
Can I freeze breaded coconut shrimp?
Yes, bread the shrimp and freeze them in a single layer on a tray, then transfer to a container. Fry directly from frozen for best results.
What tools are essential to make coconut shrimp at home?
You’ll need mixing bowls, a whisk or fork, measuring cups and spoons, tongs, a deep fryer or heavy pot, a thermometer, and a wire rack for draining oil.