Recipe for Coconut Shrimp From Outback Made Easy

When it comes to irresistible appetizers that combine crunch, sweetness, and a touch of the tropics, Outback’s famous Coconut Shrimp recipe stands out as a true crowd-pleaser. This dish perfectly balances crispy, golden-brown shrimp coated with shredded coconut and a light batter, paired with a zesty dipping sauce that adds a punch of flavor.

Whether you’re hosting a party, craving a restaurant-style treat at home, or simply looking for a fun and easy way to elevate your seafood game, this recipe will not disappoint. The secret lies in the crispy coconut coating and the delicate seasoning, which together create a texture and taste that’s hard to resist.

Ready to bring a little bit of Outback magic to your kitchen? Let’s dive right in!

Why You’ll Love This Recipe

This coconut shrimp recipe from Outback is a delicious blend of textures and flavors that’s both satisfying and simple to prepare. The crunchy coconut exterior gives way to tender, juicy shrimp inside, making each bite a delightful experience.

The dish is perfect for those who love a slightly sweet and savory crunch, complemented by a tangy dipping sauce that you can whip up in no time.

It’s also incredibly versatile—you can serve it as an appetizer, a main course, or even a fun snack. Plus, making it at home means you can control the ingredients, ensuring freshness and quality while saving money compared to dining out.

This recipe is a great way to impress your family and guests with minimal effort.

Ingredients

• 1 pound large shrimp (peeled and deveined, tails on)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 2 tablespoons water
• 1½ cups sweetened shredded coconut
• 1 cup panko breadcrumbs
• Vegetable oil (for frying)
• For the dipping sauce:
• ½ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon lime juice

Equipment

• Deep frying pan or deep fryer
• Mixing bowls (3 separate bowls for flour, egg wash, and coconut-panko mix)
• Tongs or fork for dipping and handling shrimp
• Paper towels for draining excess oil
• Measuring cups and spoons
• Serving plate or platter

Instructions

1. Prepare the shrimp: Rinse the peeled and deveined shrimp under cold water and pat dry thoroughly with paper towels. Ensuring the shrimp are dry helps the coating stick better.
2. Set up your dredging stations: In the first bowl, combine all-purpose flour, salt, and pepper. In the second bowl, whisk together the eggs and water to create an egg wash. In the third bowl, mix the shredded coconut and panko breadcrumbs until well combined.
3. Coat the shrimp: Starting with one shrimp at a time, dredge it in the flour mixture, shaking off any excess. Next, dip it into the egg wash, then coat thoroughly with the coconut-panko mixture, pressing gently to adhere the coating evenly.
4. Heat the oil: Pour vegetable oil into a deep frying pan or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer if possible to maintain the temperature.
5. Fry the shrimp: Carefully place the coated shrimp in the hot oil in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy, turning once to ensure even cooking. The shrimp should be opaque and cooked through.
6. Drain and rest: Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Prepare the dipping sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, and lime juice until smooth. Adjust the lime juice to taste for more tang.
8. Serve: Arrange the coconut shrimp on a platter and serve warm with the dipping sauce on the side.

Tips & Variations

To ensure maximum crunch, make sure the shrimp are very dry before coating and that the oil is hot enough before frying.

For an even lighter coating, try using panko breadcrumbs alone or a mix of crushed cornflakes and shredded coconut. If you prefer baking over frying, place the coated shrimp on a greased baking sheet and bake at 425°F (220°C) for 12-15 minutes, flipping halfway through.

Add a dash of cayenne pepper or smoked paprika to the flour mixture for an extra kick of spice. For a tropical twist, serve with a mango salsa or pineapple chutney instead of the classic dipping sauce.

Nutrition Facts

Serving Suggestions

Coconut shrimp pairs beautifully with fresh, crisp sides to balance its richness. Serve it alongside a zesty slaw, steamed jasmine rice, or a light cucumber salad.

For a refreshing touch, a Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas complements the crispy shrimp well with its fresh greens and tangy dressing.

If you want to create a full meal experience, consider pairing with some tropical fruit salsa or a mango chutney. For a lighter appetizer option, try serving the shrimp with a selection of dipping sauces like garlic aioli or spicy sriracha mayo.

Conclusion

This recipe for coconut shrimp inspired by Outback Steakhouse is a fantastic way to enjoy a restaurant-quality appetizer from the comfort of your home kitchen. Its crispy coconut coating and tender shrimp inside make for a mouthwatering combination that’s sure to please any seafood lover.

The homemade dipping sauce adds a perfect balance of sweetness and tang, elevating each bite.

Whether you’re preparing a special meal for guests or simply indulging in a delicious treat, this recipe is easy to follow and yields consistently tasty results. Plus, it’s a great gateway into more adventurous seafood dishes.

Don’t forget to explore more recipes like our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or Vegan Recipes No Tofu: Delicious Plant-Based Meals for additional culinary inspiration!

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