Coconut Shrimp with Orange-Chili Dipping Sauce
We recently were on a little road trip and the nearest restaurant to our hotel was an Outback Steakhouse.
My daughter fell in love with their coconut shrimp and I could put the orange dipping sauce on everything in sight.
I made a copycat version of the Outback shrimp and sauce and the recipe is fast, easy, and trumps the restaurant shrimp, if I do say so.
Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy. Even if you don’t love coconut, this recipe could make you change your mind.
It’s a three bowl battering process. First, dip the shrimp into one bowl containing flour, then dunk into a bowl with beaten eggs, and then dredge in bowl containing a coconut and Panko breadcrumbs before frying. I fry in canola oil because it’s less expensive than coconut oil but coconut oil will give you an extra pop of coconut flavor.
Use sweetened shredded coconut and Panko breadcrumbs for the best results. Panko breadcrumbs are Japanese breadcrumbs used for tempura because they get much crispier than traditional breadcrumbs. They’re usually found next to traditional breadcrumbs at your grocery store. Make this or this with the leftovers in the box.
The Thai chili sauce adds savoriness and heat to the sweet orange marmalade and the spicy-sweetness of the dip is addictively good.
My family was fighting over the last shrimp.
Coconut Shrimp with Orange-Chili Dipping Sauce
The recipe is an Outback Steakhouse copycat, fast, easy, and guaranteed to trump restaurant and take-out versions. Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy. It’s a three bowl battering process – flour, eggs, and coconut and Panko breadcrumbs before frying. I fry in canola oil because it’s less expensive than coconut oil but coconut oil gives an extra pop of coconut flavor. Use sweetened shredded coconut and Panko breadcrumbs for the best results. The Thai chili sauce adds savoriness and heat to the sweet orange marmalade and the spicy-sweetness of the dip is addictively good.
- 1 pound large shrimp, peeled and deveined with tail on
- 1/2 cup flour
- salt and pepper, to taste
- 2 large eggs, beaten
- 1 cup sweetened shredded coconut
- 3/4 cup Panko breadcrumbs
- about 2 cups canola, vegetable, or coconut oil, for frying
- 1/2 cup orange marmalade
- 1/3 cup sweet Thai chili sauce
- pinch salt, optional and to taste
- pinch cayenne pepper, optional and to taste
- Shrimp – Clean the shrimp; set aside.
- To a small bowl, add the flour, salt and pepper, stir to combine; set aside.
- To a separate small bowl, add the eggs and beat; set aside.
- To a separate medium bowl, add the coconut, Panko, stir to combine; set aside.
- To a Dutch oven or large skillet, add the oil and heat over medium-high heat. While oil heats up, begin the battering process.
- Dip 1 shrimp in flour, dunk in egg, and dredge very well in the coconut-Panko mixture pressing it on as needed to ensure shrimp is very well coated (I re-drege some of the more skimpy-coated shrimp if I have extra coating mixture after they’ve all been coated once); set aside on a platter while you repeat battering process with all remaining shrimp. After all shrimp have been battered, begin frying. I take the temperature of the oil and 325F to 350F is recommended for best results; wait to fry until your oil is hot enough to ensure a crispy coating.
- Add the shrimp in small batches (4 to 6 at a time) to the hot oil, frying for about 2 to 4 minutes, flipping as necessary, and frying until as dark and crispy as desired. Frying time will vary based on pan size, size of shrimp, and personal preference. Frying in small batches helps the oil stay at a hotter temperature which ensures a crispy crust. After frying, remove from oil, place on paper towels, and continue the frying process until all shrimp have been fried.
- Sauce – To a small bowl, add the marmalade, Thai chili sauce, optional salt, optional cayenne pepper, stir to combine, taste, and adjust ratios if desired. Serve shrimp and sauce immediately. Shrimp are best warm and fresh although leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheating in a 350F oven is better than microwaving to help coating stay as crispy as possible.
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