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Best Outback Coconut Shrimp Recipe with Orange Sauce

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If you're a fan of that crispy, sweet, and slightly spicy Outback Steakhouse Coconut Shrimp, you're in the right place. It's a restaurant dish I crave all the time, but I wanted to see if I could nail the Outback coconut shrimp recipes at home. After some experimentation, I've figured out how to get that tender, crispy shrimp with a flaky coconut coating that's just as good as the original!

A plate of fried shrimp with a fork and sauce.

The Ultimate Outback Coconut Shrimp Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Make your own version of the iconic Outback Steakhouse coconut shrimp right at home! This easy recipe delivers perfectly crispy shrimp with a sweet and savory coconut flavor. Plus, get ideas for delicious dipping sauces and variations to make it your own.

Here's the basic recipe that serves as a great jumping-off point:

Ingredients for an Outback Coconut Shrimp recipe laid out on a kitchen counter, including shrimp, eggs, flour, breadcrumbs, coconut, and seasonings.

Ingredients:

  • 1 lb. large raw shrimp, peeled and deveined
  • 1/2 cup all-purpose flour (or gluten-free alternative)
  • 1/2 cup panko breadcrumbs
  • 1/2 cup shredded coconut
  • 2 large eggs
  • Salt and pepper to taste
  • Vegetable oil (or your preferred oil) for frying
Two small bowls containing sauces on a grey surface, one with a chunky orange sauce for Outback Coconut Shrimp and the other with a red chili sauce.

Classic Orange Marmalade Dipping Sauce:

  • 1/2 cup orange marmalade
  • 1/4 cup sweet chili sauce (add a dash of Tabasco sauce for extra heat!)

Instructions

  1. Shrimp Prep: Wash shrimp and pat them dry with paper towels – this helps the coating stick!
  2. Dredging Stations: Set up three shallow bowls: one with flour mixed with salt and pepper, another with beaten eggs, and the last with your coconut-panko mix.
  3. Coating Time: Dip shrimp into the flour, then the eggs, and finally give them a good coating of that yummy coconut mixture.
  4. Frying Options:
    • Traditional: Heat enough oil in a deep pot or deep fryer to about 350°F. Carefully fry the shrimp in batches until golden brown (2-3 minutes), flipping them halfway through. Drain on paper towels.
    • Air Fryer: Preheat your air fryer to 400°F. Spray with cooking spray and cook in batches for about 8 minutes, flipping halfway.
  5. Sauce Boss: In a small bowl, combine marmalade and sweet chili sauce.
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Step By Step Process Video

Tips for Coconut Shrimp Perfection:

  • Jumbo shrimp for the win: Larger shrimp hold up better to frying.
  • Get that golden color: Don't overcrowd the pan or fryer, or your oil temp will drop and the shrimp won't get as crispy.
  • Paper towels are your friend: Blot excess oil after frying for the best texture.

FAQ: Outback coconut shrimp recipes

  • Can I use different sauces? Definitely! Cocktail sauce, a spicy mayo, or even a sweet and sour sauce would be delicious with coconut shrimp.
  • Any ideas for leftovers? Leftover coconut shrimp are great tossed on a salad or in a wrap.
  • What if I don't have panko? Finely crushed crackers work as a substitute!
Coconut shrimp served on a blue plate with a side of orange sauce, viewed from above.

Level Up Your Outback Coconut Shrimp

  • The Outback Special: Add a touch of brown sugar to the breading and mix Grey Poupon mustard and honey into your marmalade sauce.
  • Spice Lover: Add cayenne pepper to the dry ingredients and a bit of Tabasco sauce to the dipping sauce.
  • Make it a meal: Serve your coconut shrimp with rice and a side of steamed veggies.

Conclusion

I'm thrilled with the final results of my homemade Outback coconut shrimp experiment!  It's surprisingly easy to make this restaurant dish right in your kitchen. Whether it's a party appetizer or a fun weeknight dinner, this Outback coconut shrimp recipes is bound to be a hit.

Have you tried recreating Outback Coconut Shrimp at home? Let me know your favorite variations!

Yield: 4

Copycat Outback Coconut Shrimp

A plate of fried shrimp with a fork and sauce.

This easy Outback Coconut Shrimp recipe delivers the perfect crispy coconut shrimp with that addictive sweet and spicy dipping sauce. Restaurant-quality results right at home!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 lb. peeled and deveined raw shrimp
  • 1/2 cup panko breadcrumbs
  • 1/2 cup shredded coconut
  • 1/4 cup all-purpose flour (for a gluten-free version, use gluten-free flour)
  • 2 large eggs
  • Salt, to taste
  • Pepper, to taste
  • Oil for frying (such as vegetable oil)
  • Orange Marmalade Dip Ingredients:
  • 1/2 cup orange marmalade
  • 1/4 cup chili sauce

Instructions

    For the Coconut Shrimp:
    Prepare the Shrimp: Clean and devein the shrimp. Pat them dry with paper towels to remove any excess moisture.
    Set Up Dredging Stations: Flour Mixture: In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be your first coating.
    Egg Wash: In another shallow bowl, beat the eggs. This will help the coconut and breadcrumbs adhere to the shrimp.
    Coconut and Breadcrumb Mixture: In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
    Dredge the Shrimp: First, coat each shrimp in the flour mixture, shaking off any excess.
    Dip the floured shrimp into the egg wash.
    Finally, coat the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well.
    Fry the Shrimp: Fill a small pot with about 2 inches of oil and heat over medium heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
    Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy. Make sure to flip over halfway.
    Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.

    For the Orange Marmalade Dip:
    Prepare the Dip: In a small bowl, mix the orange marmalade and chili sauce until well combined. Adjust the proportions to taste if you prefer it sweeter or spicier.
    Serving: Serve the fried coconut shrimp hot with the orange marmalade dip on the side.

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