Outback Steakhouse Coconut Shrimp Recipe

This Outback Steakhouse Coconut Shrimp recipe brings the beloved dish from the restaurant straight to your kitchen. Golden, crispy shrimp coated in a delightful coconut breadcrumb mixture, paired with a creamy dipping sauce, creates a tropical flavor explosion. Easy to make in under 30 minutes, it’s the perfect appetizer or main course for any occasion!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: Main Course

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

For the Coconut Shrimp:
1 lb shrimp peeled and deveined
1 cup sweetened coconut flakes
1 cup panko breadcrumbs
½ cup all-purpose flour
2 eggs beaten
½ tsp baking powder
Salt and pepper to taste
Vegetable oil for frying
For the Dipping Sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
1 tsp horseradish
1 tbsp lime juice
½ tsp garlic powder

Equipment

Deep pan or deep fryer
3 shallow bowls for dredging
Tongs or slotted spoon
Paper towels for draining
Small bowl for dipping sauce
Whisk or spoon for mixing

Method

Prepare the shrimp: Peel and devein the shrimp if necessary. Pat them dry with a paper towel to remove any excess moisture.
Set up dredging stations: In three separate bowls:Mix the flour with salt, pepper, and baking powder in the first bowl.Beat the eggs in the second bowl.Combine the coconut flakes and panko breadcrumbs in the third bowl.
Coat the shrimp: Dip each shrimp first into the flour mixture, ensuring it’s evenly coated. Then, dip it into the beaten eggs, followed by the coconut-panko mixture, pressing gently to make sure the shrimp are fully coated.
Fry the shrimp: Heat vegetable oil in a deep pan over medium heat. Once the oil is hot (about 350°F), fry the shrimp in batches for 2-3 minutes on each side, or until golden brown and crispy. Remove from oil and drain on paper towels.
Prepare the dipping sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, horseradish, lime juice, and garlic powder. Whisk until smooth and set aside.
Serve: Plate the coconut shrimp and serve immediately with the dipping sauce on the side.

Notes

Oil Temperature: To ensure crispy shrimp, make sure the oil is hot enough. You can test it by dropping in a small piece of bread; it should sizzle immediately.
Frying in Batches: Avoid overcrowding the pan when frying to ensure the shrimp cook evenly and stay crispy.
Substitutes: If you don't have sweetened coconut flakes, you can use unsweetened coconut, though the dish may be slightly less sweet.
Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 10 minutes to maintain crispiness.