Easy Outback Steakhouse Coconut Shrimp Recipe at Home
Recreate the iconic coconut shrimp from Outback Steakhouse with this easy recipe. This dish features juicy shrimp coated in a crispy, golden coconut crust, perfectly paired with a tangy dipping sauce. It’s a simple, cost-effective way to bring a restaurant-quality appetizer into your own kitchen, making it perfect for family meals or special occasions.
Equipment
- 3 shallow bowls
- Deep skillet or frying pan
- Paper towels (for draining)
- Whisk or fork (for mixing the dipping sauce)
- Tongs or slotted spoon
Ingredients
- 1 lb large shrimp peeled and deveined (tails left on)
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs preferably panko for extra crunch
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Vegetable oil for frying
- For the dipping sauce:
- 1/2 cup sweet chili sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp lime juice
Instructions
- Prepare the shrimp: Peel and devein the shrimp, leaving the tails on for a nice presentation. Pat dry with paper towels to ensure the coating sticks well.
- Set up the breading station: In one shallow bowl, combine flour, garlic powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, mix the shredded coconut and breadcrumbs together.
- Coat the shrimp: Dredge each shrimp in the flour mixture, dip it into the beaten eggs, and then coat it with the coconut-breadcrumb mix, pressing lightly to ensure an even coating.
- Fry the shrimp: Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium heat. Once hot, fry the shrimp in batches for 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- Prepare the dipping sauce: While the shrimp is frying, whisk together the sweet chili sauce, honey, soy sauce, and lime juice in a small bowl.
- Serve: Serve the crispy coconut shrimp with the dipping sauce on the side for a delicious bite!
Notes
For extra crispiness, use panko breadcrumbs.
Fry shrimp in batches to avoid overcrowding the pan.
Adjust the dipping sauce by adding more honey or lime juice to taste.
Leftovers can be stored in the fridge for up to 2 days. Reheat in the oven for the best crispiness.