Outback Steakhouse Coconut Shrimp has long been a fan favorite, known for its crispy golden coating and sweet tropical flavor. We’ve recreated this iconic appetizer so you can enjoy that perfect crunch and juicy shrimp right at home. It’s a delicious blend of shredded coconut and panko breadcrumbs that gives each bite a satisfying texture and rich taste.
Ingredients
To recreate the Outback Steakhouse Coconut Shrimp Recipe, we need to gather the essential ingredients that bring the perfect balance of crunch, tropical flavor, and that signature crispy coating. Below is a comprehensive list categorized into shrimp, breading, and dipping sauce components.
Shrimp
Start with fresh, large shrimp, peeled and deveined to ensure tender and juicy bites.
- 1 pound large shrimp (16-20 count), peeled and deveined, tails on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Breading and Coating
The secret lies in the crispy, golden coating made with a blend of shredded coconut and panko breadcrumbs for that satisfying texture. Each component plays a vital role in crispiness and flavor.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 cup | For initial dredging |
| Eggs | 2 large | Beaten, for coating |
| Buttermilk | 1/2 cup | Adds moisture and tanginess |
| Panko breadcrumbs | 1 cup | Provides crunch |
| Sweetened shredded coconut | 1 cup | Essential for tropical flavor |
| Garlic powder | 1 teaspoon | Enhances savory notes |
| Paprika | 1/2 teaspoon | Adds mild heat and color |
| Salt | 1/2 teaspoon | Balances the coating flavors |
| Ground black pepper | 1/4 teaspoon | For a subtle peppery kick |
| Vegetable oil | For frying | Neutral oil with high smoke point |
Dipping Sauce
A tangy, sweet sauce complements the crispy coconut shrimp for the perfect bite every time.
- 1/2 cup mayonnaise
- 2 tablespoons apricot preserves or jam
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon cayenne pepper (optional for heat)
Equipment Needed
To perfectly recreate the Outback Steakhouse Coconut Shrimp at home, having the right equipment is essential. This ensures even cooking, a crispy texture, and hassle-free preparation.
- Deep fryer or large heavy-bottomed pot
For frying the shrimp. Maintain oil temperature around 350°F for optimal crispiness without greasiness.
- Cooking thermometer
To monitor and maintain the oil temperature accurately.
- Mixing bowls (at least 3)
Use separate bowls for:
- Flour mixture
- Egg and buttermilk wash
- Panko breadcrumb and shredded coconut coating
- Tongs or slotted spoon
For safely lowering shrimp into hot oil and removing them once cooked.
- Wire cooling rack with baking sheet
To drain excess oil and keep the shrimp crispy.
- Measuring cups and spoons
Precise measurements of ingredients help maintain consistent flavor and texture.
- Whisk
For combining eggs and buttermilk smoothly.
- Paper towels
To pat the shrimp dry before coating, crucial for adhesion.
| Equipment | Purpose | Notes |
|---|---|---|
| Deep fryer or heavy pot | Fry shrimp | Maintain 350°F oil temperature |
| Cooking thermometer | Check oil temp | Ensures proper frying temps |
| Mixing bowls (3) | Separate dredging steps | Prevent cross-contamination |
| Tongs or slotted spoon | Handle shrimp safely | Prevent oil splatter |
| Wire rack + baking sheet | Drain and keep shrimp crispy | Better than plain plate |
| Measuring cups & spoons | Accurate ingredient measurement | Essential for recipe precision |
| Whisk | Blend egg and buttermilk | Even coating |
| Paper towels | Dry shrimp before coating | Ensures coating sticks |
Having this gear ready before starting guarantees a smooth cooking process and results that rival the original Outback Steakhouse Coconut Shrimp.
Preparation
To recreate the Outback Steakhouse Coconut Shrimp perfectly, careful preparation is key. We will start by getting our shrimp ready and then set up the breading station to ensure an even, crispy coating.
Preparing the Shrimp
First, we need to prep the shrimp properly for the best texture and flavor:
- Peel and devein large fresh shrimp, leaving the tails intact. Keeping the tails allows for easy handling when frying and eating.
- Pat the shrimp dry thoroughly with paper towels. Removing excess moisture guarantees the breading sticks well and prevents sogginess.
- Optional: Lightly score the undersides of the shrimp with a shallow cut. This helps the shrimp curl nicely and coat evenly during frying.
- Place the shrimp in a single layer on a plate or tray and set aside while we prepare the breading.
Preparing the Breading Station
Creating an effective breading station is essential to achieving that signature crispy, tropical coating that defines the Outback Steakhouse Coconut Shrimp.
We will use three separate shallow bowls to keep the breading process organized:
| Bowl | Ingredients | Purpose |
|---|---|---|
| 1 | 1 cup all-purpose flour | Dry dredging |
| 2 | 2 large eggs + ½ cup buttermilk (whisked) | Wet dip |
| 3 | 1 cup panko breadcrumbs + 1 cup sweetened shredded coconut (mixed evenly) | Final coating mixture |
- Whisk eggs and buttermilk together until smooth and well combined.
- Mix the panko breadcrumbs and shredded coconut thoroughly to distribute the coconut flavor evenly.
- Arrange the bowls side by side for streamlined dipping: first into flour, then the wet egg mixture, and finally the coconut-panko mix.
- Use tongs to handle each shrimp, coating it completely at every stage.
- Once breaded, place the shrimp on a wire rack to rest briefly before frying. This helps the coating set and prevents it from falling off during cooking.
Following these preparation steps sets us up for frying coco-nutty shrimp with the perfect balance of crispness and tropical sweetness every time.
Cooking Instructions
Let’s dive into the step-by-step process to achieve the perfect Outback Steakhouse Coconut Shrimp with its signature crispiness and tropical flavor.
Frying the Coconut Shrimp
- Heat the oil. Pour vegetable or canola oil into a deep fryer or a heavy-bottomed pot to a depth of about 2-3 inches. Heat the oil to 350°F (175°C) using a cooking thermometer for precise temperature control.
- Prepare to fry the shrimp. Once the oil reaches the desired temperature, carefully lower the breaded shrimp into the hot oil in batches. Avoid overcrowding to maintain consistent heat and even cooking.
- Fry until golden brown. Cook the shrimp for 2 to 3 minutes until the coating turns a deep golden brown and the shrimp inside is opaque. Flip the shrimp gently once during frying for even crispness.
- Drain excess oil. Use tongs or a slotted spoon to remove the shrimp from the oil. Place them on a wire rack set over a baking sheet or on layers of paper towels to drain excess oil while keeping the shrimp crispy.
- Serve immediately. For best texture and flavor serve the coconut shrimp hot alongside the dipping sauce.
| Step | Detail | Temperature/Time |
|---|---|---|
| Heat oil | Vegetable/canola oil | 350°F (175°C) |
| Fry shrimp | In batches avoid overcrowding | 2 to 3 minutes per batch |
| Drain and rest | Wire rack or paper towels | Until excess oil drains off |
Making the Dipping Sauce
- Combine the base ingredients. In a small bowl whisk together ½ cup mayonnaise, 2 tablespoons apricot preserves, and 1 teaspoon Dijon mustard until smooth.
- Add acidity and spice. Stir in 1 tablespoon fresh lemon juice for tanginess. If you prefer a little heat, sprinkle in ¼ teaspoon cayenne pepper and mix well.
- Chill to meld flavors. Refrigerate the dipping sauce for at least 15 minutes to allow the flavors to combine beautifully. This tangy sweet sauce perfectly complements the crispy coconut shrimp with its balance of fruity and spicy notes.
“The dipping sauce is the perfect finishing touch — its creamy texture and bright flavors cut through the crispy richness of the coconut shrimp for an irresistible bite.”
Our well-organized frying and sauce preparation ensures we replicate the classic Outback Steakhouse Coconut Shrimp experience right at home.
Serving Suggestions
To fully enjoy our Outback Steakhouse Coconut Shrimp Recipe, we recommend pairing the crispy shrimp with complementary sides and beverages that enhance the tropical and savory flavors.
Ideal Side Dishes
Serve the coconut shrimp alongside fresh, vibrant sides to balance the richness and sweetness of the shrimp coating:
- Pineapple Salsa: Combine diced pineapple, red onion, jalapeño, cilantro, and lime juice. The tangy and slightly spicy salsa brings a refreshing contrast.
- Cilantro Lime Rice: Fluffy white rice tossed with fresh lime juice and chopped cilantro adds a zesty, aromatic touch.
- Mixed Green Salad: A crisp salad with a light vinaigrette helps cleanse the palate between bites.
- Sweet Potato Fries: Their natural sweetness harmonizes well with the coconut shrimp’s tropical flavor.
Dipping Sauce Presentation
- Serve the apricot-Dijon dipping sauce chilled in small ramekins for each guest.
- Offer extra lemon wedges on the side to add a bright citrus accent to the shrimp.
Beverage Pairings
Pairing drinks with the dish elevates the overall experience:
| Beverage Type | Recommended Options | Flavor Profile |
|---|---|---|
| White Wine | Sauvignon Blanc, Pinot Grigio | Crisp, light, with hints of citrus |
| Beer | Lager, Pilsner | Light, refreshing, mildly hoppy |
| Cocktails | Tropical Mai Tai, Mojito | Refreshing, citrusy, slightly sweet |
| Non-Alcoholic | Sparkling water with lime, iced green tea | Clean, crisp, palate-cleansing |
Plating Tips
- Arrange the shrimp in a neat circle or stacked pyramid on a large platter.
- Garnish with toasted coconut flakes and fresh cilantro sprigs for added aroma and visual appeal.
- Place dipping sauce bowls in the center or alongside for easy access.
Warm Serving Note
Serve the coconut shrimp immediately after frying while hot and crispy to retain that signature crunch. If serving a crowd, keep them warm on a wire rack set over a baking tray in a low oven (about 200°F / 95°C) until ready to serve.
Following these Serving Suggestions will help us recreate the full Outback Steakhouse Coconut Shrimp experience beautifully at home.
Make-Ahead Tips
To enjoy the Outback Steakhouse Coconut Shrimp recipe without last-minute stress, here are some practical make-ahead tips to streamline your cooking day and maintain the shrimp’s crisp texture and tropical flavor.
Prepare and Store Breaded Shrimp in Advance
- Bread the shrimp fully following the standard breading steps: flour, egg-buttermilk wash, then the panko-coconut mixture.
- Place the breaded shrimp in a single layer on a wire rack or parchment-lined baking sheet.
- Cover loosely with plastic wrap or wax paper to avoid sogginess.
- Refrigerate for up to 24 hours before frying. This resting period allows the coating to set well, improving the crispness after frying.
Freeze for Longer Storage
- For longer storage, arrange breaded shrimp on a baking sheet and freeze until solid (about 1 hour).
- Transfer frozen shrimp into an airtight container or zip-top bag, separating layers with parchment paper.
- Store in the freezer for up to 1 month.
- When ready to cook, fry directly from frozen at 350°F (175°C), adding an extra minute to the cooking time for even crispiness.
| Storage Method | Duration | Key Notes |
|---|---|---|
| Refrigerate (covered) | Up to 24 hrs | Keep in a single layer, do not stack |
| Freeze (sealed) | Up to 1 month | Freeze individually first, cook from frozen |
Prepare the Dipping Sauce Ahead
- Whisk together the mayonnaise, apricot preserves, Dijon mustard, lemon juice, and optional cayenne pepper.
- Store the dipping sauce in an airtight container in the refrigerator.
- Let it chill for at least 15 minutes before serving to develop the tangy flavors fully.
- Sauce can be made up to 3 days in advance.
Pro Tip: Bring the sauce to room temperature 10 minutes before serving for the best flavor contrast with hot shrimp.
Reheating Tips for Cooked Shrimp
- If you make the shrimp ahead and fry in advance, reheat gently in a preheated oven at 300°F (150°C) for 5-7 minutes on a wire rack to retain crispiness.
- Avoid microwaving as it will soften the coating and reduce the signature crunch.
By following these make-ahead steps we ensure our Outback Steakhouse Coconut Shrimp is always perfectly crispy, flavorful, and served effortlessly for any occasion.
Conclusion
Making Outback Steakhouse Coconut Shrimp at home is a rewarding experience that brings restaurant-quality flavors right to our kitchen. With the right ingredients and techniques, we can achieve that perfect crispy coating and tropical sweetness every time.
This recipe not only satisfies cravings but also offers flexibility with make-ahead options and serving ideas. Whether for a casual night in or entertaining guests, these shrimp are sure to impress and delight.
Let’s enjoy the process and the delicious results together—bringing a taste of the Outback into our own homes has never been easier.
Frequently Asked Questions
What makes Outback Steakhouse Coconut Shrimp so crispy and flavorful?
The shrimp coating combines shredded sweetened coconut and panko breadcrumbs, creating a crunchy texture and adding a tropical, rich flavor that stands out.
What ingredients do I need to make this coconut shrimp at home?
You’ll need large fresh shrimp, all-purpose flour, eggs, buttermilk, panko breadcrumbs, shredded coconut, and for the dipping sauce: mayonnaise, apricot preserves, Dijon mustard, lemon juice, and optional cayenne pepper.
What equipment is essential for frying coconut shrimp properly?
A deep fryer or heavy-bottomed pot, cooking thermometer, mixing bowls, tongs or slotted spoon, wire cooling rack, measuring cups and spoons, whisk, and paper towels are recommended for best results.
How do I prepare the shrimp before breading?
Peel and devein large fresh shrimp, leaving tails intact. Dry thoroughly with paper towels. Optionally, score the undersides to help shrimp curl and hold coating better.
How do I set up a breading station for coconut shrimp?
Use three shallow bowls—one with flour, one with beaten eggs and buttermilk, and one with a mix of panko breadcrumbs and shredded coconut—for easy, organized dipping and coating.
What temperature and time should I fry the coconut shrimp?
Heat oil to 350°F (175°C) and fry shrimp in batches for 2-3 minutes until golden brown, flipping gently to cook evenly.
How do I make the tangy dipping sauce?
Whisk together mayonnaise, apricot preserves, and Dijon mustard. Add lemon juice and optional cayenne pepper. Chill for at least 15 minutes before serving.
Can I prepare the shrimp or sauce ahead of time?
Yes, breaded shrimp can be refrigerated up to 24 hours or frozen for longer. The dipping sauce can be made and stored chilled for up to 3 days.
How should I serve the coconut shrimp for the best experience?
Serve immediately on a wire rack or paper towels with sides like pineapple salsa, cilantro lime rice, or sweet potato fries. Pair with white wine, light beer, or tropical drinks.
How can I keep coconut shrimp crispy if I’m serving a crowd?
Keep fried shrimp warm in a low oven and drain on a wire rack or paper towels. Reheat gently to maintain crispiness before serving.