Coconut Shrimp with Orange-Chili Dipping Sauce

This Coconut Shrimp recipe is an Outback Steakhouse copycat. It’s 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.

Coconut Shrimp with Orange-Chili Dipping Sauce - Plump, juicy shrimp with a crispy, crunchy coconut coating!! Fast, easy, and better than you get in restaurants! Will be your new favorite shrimp recipe!!

Easy Coconut Shrimp Recipe

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 coconut 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. 

The Thai chili sauce adds savoriness and heat to the sweet orange marmalade and the spicy-sweetness of the dip is addictively good.

Even if you don’t love coconut, this easy shrimp recipe could make you change your mind! My family was fighting over the last shrimp.

How to Make Coconut Shrimp

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.

To make the coconut shrimp dipping sauce, simply whisk together orange marmalade, sweet Thai chili sauce, salt, and cayenne pepper. This orange-chili sauce pairs well with pretty much everything — grilled chicken, pork chops, you name it! 

Coconut Shrimp piled on plate

How to Reheat Shrimp

Avoid reheating shrimp in the microwave at all costs! Microwaved shrimp are often rubbery, and the coconut-Panko coating loses its crispness. 

Instead, I recommend reheating the coconut shrimp in a 350 degree oven. The shrimp will only need to be baked for a few minutes until they’re heated through. 

Tips for the Best Coconut Shrimp

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. 

It’s also very important that your oil is at the right temperature before frying the shrimp. The oil should be between 325 and 350 degrees F. Use a thermometer to test the oil temperature, if possible. Otherwise, you should stick the end of a wooden spoon into the hot oil. If small bubbles immediately form around the spoon, the oil is likely hot enough. 

You want to fry the shrimp in batches so the temperature of the oil stays consistent. If the oil becomes too cool, the coconut shrimp will begin soaking up the oil instead of frying in it. 

Once you’ve fried the shrimp, place them on a paper towel-lined plate to soak up the excess oil while you finish frying the rest. 

dipping coconut shrimp into orange chili sauce

More Easy Shrimp Recipes: 

  • Easy Shrimp Cakes — Easy, ready in 10 minutes, and they taste better than from a fancy restaurant!! A CRISPY exterior with JUICY and tender pieces of shrimp on the inside, with spicy mayo on the side!
  • 10-Minute Honey Barbecue Grilled Shrimp — Fast, EASY, healthy, ready in 10 minutes, and the perfect way to enjoy shrimp!! Tender, juicy, and full of such great FLAVOR from the barbecue sauce and honey!!
  • Better Than Takeout Shrimp Fried Rice — There’s garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor while peas, carrots, corn, and bits of egg add texture. It’s a perfect weeknight meal when you’re in a rush want a break from the usual chicken dinner.
  • Roasted Shrimp with Green Goddess Dip — Dipping the warm, sweet, plump shrimp into the cool, creamy dip is a perfect flavor and texture contrast!
  • Lemon Butter Garlic Shrimp with Angel Hair Pasta — Buttery noodles with juicy plump shrimp, flavored with lemon and garlic!! A family-friendly dinner recipe that’s ready in 15 minutes and it’s so EASY!!

Coconut Shrimp with Orange-Chili Dipping Sauce - Plump, juicy shrimp with a crispy, crunchy coconut coating!! Fast, easy, and better than you get in restaurants! Will be your new favorite shrimp recipe!!

Coconut Shrimp with Orange-Chili Dipping Sauce

Coconut Shrimp with Orange-Chili Dipping Sauce

This 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.
Yield: 1 lb shrimp
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Shrimp

  • 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

Sauce

  • 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

Instructions

Make the Shrimp 

  1. Clean the shrimp; set aside.
  2. To a small bowl, add the flour, salt and pepper, stir to combine; set aside.
  3. To a separate small bowl, add the eggs and beat; set aside.
  4. To a separate medium bowl, add the coconut, Panko, stir to combine; set aside.
  5. To a Dutch oven or large skillet, add the oil and heat over medium-high heat. While oil heats up, begin the battering process.
  6. 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.
  7. After all shrimp have been battered, begin frying. I take the temperature of the oil and between 325F to 350F is recommended for best results; wait to fry until your oil is hot enough to ensure a crispy coating.
  8. 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.
  9. After frying, remove from oil, place on paper towels, and continue the frying process until all shrimp have been fried.

Make the Sauce 

  1. To a small bowl, add the marmalade, Thai chili sauce, optional salt, optional cayenne pepper, stir to combine, taste, and adjust ratios if desired.
  2. Serve shrimp and sauce immediately. Shrimp are best warm and fresh.

Notes

  • 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 192 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 111mg Sodium: 590mg Carbohydrates: 25g Fiber: 2g Sugar: 13g Protein: 12g

Even More Shrimp Recipes: 

Sweet-and-Sour Shrimp and Vegetable Stir Fry –  Big juicy shrimp and crunchy veggies coated in tangy sauce are a hit with everyone!! Easy, healthy, ready in 20 minutes, and way better than takeout!

Sweet-and-Sour Shrimp and Vegetable Stir Fry - Big juicy shrimp and crunchy veggies coated in tangy sauce are a hit with everyone!! Easy, healthy, ready in 20 minutes, and way better than takeout!!

Szechuan Shrimp Stir Fry with Fried Rice (GF) – Packed with flavor, healthy, and so easy! Who needs takeout when you can DIY in 15 minutes!

Szechuan Shrimp Stir Fry with Fried Rice (GF) - Packed with flavor, healthy & so easy to make! Who needs takeout when you can DIY in 15 minutes!

59 comments on “Coconut Shrimp with Orange-Chili Dipping Sauce”

  1. I did these and used my air fryer(preheated for 350 and let them go for 9-10 minutes with spritz of olive oil to them and turned halfway) They were awesome. The sauce I will use again too!

  2. Made this last night and it was excellent. The prawns turned out perfect and the dipping sauce was great too. It’s a keeper

  3. Could you bake these?

  4. I baked these and they turned out really good, obviously not as golden brown but my family loved this and the sauce too… thank you for the recipe!

  5. Loved your coconut shrimp,easy to make and it is so good . Thank u

  6. how many servings does this recipe make ?

  7. Just made this tonight. So easy to make and delicious

    Rating: 5
  8. Made it and it was absolutely delicious! I surprised myself at how much I enjoyed it. I don’t care for coconut so made a separate bowl of panko without, but my dinner guest (who loves coconut and the reason I searched for this dish) tried both and declared them equally good – then took – my – leftovers home! So I made more for lunch today, ha ha. Super simple to make but tastes like you spent lots more time.Great recipe!

    Rating: 5
  9. Hi there! Your recipe for coconut shrimp sounded so good. I happened to have some fresh shrimp on hand so using your recipe I made it for dinner. I hadn’t ever thought of putting coconut in the batter. I made the dipping sauce ahead of time and then cooked the shrimp in my dutch oven. The end result was DELICIOUS and a bit hit. I’ll be back again to try out some of your other recipes. THANK YOU!

    Rating: 5

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