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.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Seafood
Cuisine: American
Keyword: coconut shrimp, coconut shrimp dipping sauce, coconut shrimp recipe, coconut shrimp sauce, how to make coconut shrimp
Servings: 1lb shrimp
Calories: 192kcal
Author: Averie Sunshine
Ingredients
Shrimp
1poundlarge shrimppeeled and deveined with tail on
½cupall-purpose flour
salt and pepperto taste
2large eggsbeaten
1cupsweetened shredded coconut
¾cupPanko breadcrumbs
about 2 cups canolavegetable, or coconut oil, for frying
Dipping Sauce
½cuporange marmalade
⅓cupsweet Thai chili sauce
pinchsaltoptional and to taste
pinchcayenne pepperoptional and to taste
Instructions
Make the 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 between 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.
Make the 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.
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.