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Outback Coconut Shrimp

Outback Steakhouse coconut shrimp recipe

By now you know I used to work at Outback Steakhouse in my younger years! Coconut shrimp was the most popular appetizer and for good reason! Sweet, zesty, crunchy and absolutely delicious! I tested out my recipe a few times and I think I made the exact replica copycat recipe of the famous Outback Steakhouse coconut shrimp with Sweet Chili Orange Sauce! This mouthwatering dish features jumbo shrimp coated in a blend of shredded coconut flakes and Panko breadcrumbs, fried to perfection and served with a zesty homemade sauce. Follow our step-by-step guide and become the star chef at your next gathering!

 Video

@melissajorealrecipes

Replying to @anthonyjk0 coconut shrimp copycat 🤫 lb. jumbo shrimp (peeled and deveined, with tails on) 1 tsp paprika 1/4 tsp cayenne 1 tbsp brown sugar 2 cups all-purpose flour (seasoned with salt and pepper) 3 large eggs (seasoned with salt and pepper) 2 cups sweetened shredded coconut flakes 1 cup Panko breadcrumbs Canola or vegetable oil (for frying in a large skillet with high sides) For the Sweet Chili Orange Sauce: 1/2 cup orange marmalade 1/3 cup sweet chili Thai sauce Pinch of salt Pinch of cayenne #outbacksteakhouse #coconutshrimp

♬ original sound – Mealtime with Melissa

Outback Steakhouse Coconut Shrimp Recipe

Melissa Jo

Ingredients
  

  • 1 lb. jumbo shrimp peeled and deveined, with tails on
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 1 tbsp brown sugar
  • 2 cups all-purpose flour seasoned with salt and pepper
  • 3 large eggs seasoned with salt and pepper
  • 2 cups sweetened shredded coconut flakes
  • 1 cup Panko breadcrumbs
  • Canola or vegetable oil for frying in a large skillet with high sides

For the Sweet Chili Orange Sauce:

  • 1/2 cup orange marmalade
  • 1/3 cup sweet chili Thai sauce
  • Pinch of salt
  • Pinch of cayenne

Instructions
 

Prepare the Shrimp:

  • Start by patting the shrimp dry with paper towels to remove any excess moisture.
  • In a mixing bowl, combine the paprika, cayenne, and brown sugar. Season the shrimp with this mixture, tossing together to ensure an even coating.
  • Let the shrimp marinate in the seasoning for about 30 minutes.

Set up the Breading Station:

  • In three separate shallow dishes, arrange the seasoned flour, beaten eggs, and a mixture of shredded coconut flakes and Panko breadcrumbs.
  • Dip each marinated shrimp into the flour mixture first, shaking off any excess.
  • Next, dunk the shrimp into the egg wash, allowing any excess to drip off.
  • Finally, coat the shrimp thoroughly with the coconut-Panko mixture, pressing the breading firmly onto the shrimp.

Fry the Coconut Shrimp:

  • In a large skillet with high sides, pour enough canola or vegetable oil to reach a depth of about 1 inch.
  • Heat the oil over medium-high heat until it reaches 350°F (175°C).
  • Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the skillet.
  • Fry the shrimp until they turn golden brown, flipping them 2-3 times during the frying process. This should take about 2-3 minutes per side.
  • Using a slotted spoon, remove the cooked shrimp from the oil and place them on a sheet lined with a rack or paper towels to drain excess oil.

Prepare the Sweet Chili Orange Sauce:

  • In a small bowl, mix together the orange marmalade, sweet chili Thai sauce, salt, and cayenne. Adjust the seasoning to your taste preferences.

Serve and Enjoy:

  • Arrange the Crispy Coconut Shrimp on a serving platter and place a small bowl of the Sweet Chili Orange Sauce alongside for dipping.
  • Your delectable appetizer is ready to be enjoyed! Serve the shrimp while they’re still hot and crispy, and watch your guests fall in love with this coconuty dish. G’Day Mates!

Notes

  • To achieve maximum crispiness, make sure your shrimp are patted dry and at room temperature before marinating.

  • Use a thermometer to monitor the oil’s temperature during frying to prevent overcooking or undercooking the shrimp.

  • For a healthier alternative, you can bake the coconut shrimp in the oven at 425°F (220°C) for about 15-18 minutes, flipping them halfway through.

  • Customize the level of spiciness in the Sweet Chili Orange Sauce by adjusting the amount of cayenne to your liking.

Tried this recipe?Let us know how it was!

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