Outback Steakhouse Coconut Shrimp Recipe Made Easy

If you’ve ever dined at Outback Steakhouse, you know their Coconut Shrimp is a standout appetizer that perfectly balances crispy, golden breading with a sweet coconut flavor and a tangy dipping sauce. Lucky for you, making this delicious treat at home is easier than you might think!

Whether you’re hosting a dinner party or craving a tropical-inspired snack, this recipe will bring that restaurant-quality flavor right to your kitchen. The combination of shredded coconut and panko breadcrumbs creates an irresistible crunch, while the shrimp inside remains juicy and tender.

Plus, the accompanying dipping sauce adds just the right touch of zest to complete the experience.

Ready to impress your family and friends with a dish that tastes like it came straight from Outback? Let’s dive into this easy-to-follow recipe that guarantees crispy, flavorful coconut shrimp every time!

Why You’ll Love This Recipe

This recipe is perfect for shrimp lovers and anyone who enjoys a crispy, flavorful appetizer. It’s quick to prepare and uses simple ingredients you probably already have on hand.

The combination of panko breadcrumbs and sweet shredded coconut creates an amazing texture that’s light but crunchy. Plus, frying the shrimp ensures they cook quickly and evenly, making this a great last-minute treat or party appetizer.

Besides being delicious, this dish is versatile. You can bake instead of fry for a healthier version or serve it with various dipping sauces to suit your taste.

It’s a crowd-pleaser that’s perfect for casual gatherings, game day snacks, or even a fun family dinner.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails on or off, your choice)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs
• Vegetable oil for frying (about 2 cups)
• Dipping Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons orange marmalade
• 1 tablespoon Dijon mustard
• 1 teaspoon lime juice

Equipment

• Deep frying pan or deep fryer
• Medium mixing bowls (3)
• Wire rack or paper towels for draining
• Cooking thermometer (optional but recommended)
• Tongs or slotted spoon
• Small bowl for dipping sauce

Instructions

1. Prepare the shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Make sure they are fully peeled and deveined.
2. Set up your dredging stations: In the first bowl, mix the flour, salt, and pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine the shredded coconut and panko breadcrumbs.
3. Coat the shrimp: Dip each shrimp into the flour mixture, shaking off excess. Then dip into the beaten eggs, and finally coat thoroughly with the coconut-panko mixture, pressing gently to adhere.
4. Heat the oil: Pour vegetable oil into your frying pan or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain consistent temperature for best results.
5. Fry the shrimp: Carefully place shrimp in hot oil, frying in batches to avoid overcrowding. Cook for about 2-3 minutes per side or until golden brown and crispy.
6. Drain and rest: Remove shrimp using tongs or slotted spoon and place on a wire rack or paper towels to drain excess oil.
7. Make the dipping sauce: In a small bowl, whisk together the mayonnaise, orange marmalade, Dijon mustard, and lime juice until smooth.
8. Serve immediately: Arrange the shrimp on a platter with the dipping sauce alongside for the perfect appetizer experience.

Tips & Variations

For extra crunch, use a mix of panko and finely crushed cornflakes in your coating.

Want a healthier option? Try baking the shrimp on a parchment-lined baking sheet at 400°F (200°C) for 12-15 minutes, flipping halfway through.

It won’t be quite as crispy, but it’s a great alternative if you want to avoid frying.

If you like a little heat, add some cayenne pepper or smoked paprika to your flour mixture or mix hot sauce into your dipping sauce for a spicy kick. You can also swap orange marmalade for pineapple preserves to give a different fruity twist.

To make this recipe gluten-free, use gluten-free flour and breadcrumbs. Unsweetened shredded coconut works fine, but sweetened coconut adds a nice balance of flavors.

Nutrition Facts

Nutrition may vary based on cooking method and exact ingredient brands.

Serving Suggestions

Serve your homemade Outback Steakhouse Coconut Shrimp with a side of Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a refreshing balance. Complement the tropical flavors with a chilled glass of white wine or sparkling water with lime.

For a full meal, pair with steamed rice and sautéed vegetables, or add these shrimp as a protein topping on a vibrant salad. If you want to keep the tropical vibe going, try serving alongside a fruity salsa or mango chutney.

If you enjoy creative cooking, check out other recipes like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food for more inspiration.

Conclusion

Making Outback Steakhouse-style Coconut Shrimp at home is a fantastic way to enjoy a beloved appetizer with your own personal touch. The crispy, flavorful coating combined with juicy shrimp and a tangy homemade dipping sauce will satisfy your cravings and impress your guests.

This recipe is easy enough for weeknight dinners yet special enough for entertaining. By customizing the ingredients and cooking method, you can adapt it to suit your dietary preferences and taste buds.

Whether you fry or bake, serve with your favorite sides, or experiment with dipping sauces, these coconut shrimp bring a taste of the tropics to your table. Don’t forget to explore more delicious recipes for balanced meals and exciting flavors right here on our blog.

Happy cooking and enjoy your crispy, golden coconut shrimp!

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