Coconut Shrimp Outback Steakhouse: A Delicious Recipe to Try at Home

Coconut Shrimp Outback Steakhouse is a dish that transports me straight to a tropical paradise with every bite. The crispy, golden-brown exterior gives way to succulent shrimp, perfectly complemented by a sweet and tangy dipping sauce. This delightful appetizer has become a favorite for many, not just for its incredible taste but also for its unique blend of textures. The combination of crunchy coconut and tender shrimp creates a mouthwatering experience that is hard to resist.

Originating from the vibrant culinary traditions of the Caribbean, coconut shrimp has made its way into the hearts of food lovers around the world. People adore this dish not only for its delicious flavor but also for its convenience; it’s perfect for sharing at gatherings or enjoying as a special treat at home. Whether you’re hosting a dinner party or simply indulging in a cozy night in, Coconut Shrimp Outback Steakhouse is sure to impress your guests and satisfy your cravings.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 large eggs
• 1 cup shredded coconut (sweetened or unsweetened, based on preference)
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 1 cup sweet chili sauce (for dipping)

Preparing the Shrimp

First things first, let’s get our shrimp ready. I love using large shrimp for this recipe because they hold up well during frying and have a delightful bite. Here’s how to prepare them:

1. Start by rinsing the shrimp under cold water to remove any residual grit. Pat them dry with paper towels to ensure they fry up crispy.
2. In a large bowl, combine the flour, salt, black pepper, garlic powder, and paprika. This will be our seasoned flour mixture that adds flavor to the shrimp.
3. In another bowl, crack the two large eggs and whisk them until they are well combined. This will be our egg wash that helps the coconut and breadcrumbs stick to the shrimp.
4. In a third bowl, mix together the shredded coconut and panko breadcrumbs. The combination of these two will give our shrimp a crunchy, golden exterior.

Breading the Shrimp

Now that our shrimp are prepped and our breading stations are set up, it’s time to coat the shrimp. This is where the magic happens!

1. Take a shrimp and dip it into the seasoned flour mixture, making sure to coat it evenly. Shake off any excess flour.
2. Next, dip the floured shrimp into the egg wash, allowing any excess to drip off.
3. Finally, roll the shrimp in the coconut and panko mixture, pressing gently to ensure it adheres well. Repeat this process for all the shrimp.

Cooking the Shrimp

Now that our shrimp are breaded and ready to go, it’s time to fry them up to crispy perfection!

1. In a large, deep skillet or a heavy-bottomed pot, pour in enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping in a small piece of bread; if it sizzles and bubbles, you’re good to go!
2. Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they are golden brown and crispy.
3. Once cooked, use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.
4. Repeat the frying process until all the shrimp are cooked. Make sure to keep an eye on the oil temperature, adjusting the heat as necessary to maintain a consistent frying temperature.

Assembling and Serving

Now that our coconut shrimp are perfectly fried, it’s time to serve them up! This dish is all about presentation and flavor.

1. Arrange the crispy coconut shrimp on a large serving platter. I like to fan them out for a beautiful presentation.
2. Serve with a generous bowl of sweet chili sauce in the center for dipping. The sweet and spicy sauce complements the coconut shrimp perfectly!
3. If you want to add a little extra flair, garnish the platter with lime wedges and fresh cilantro. This adds a pop of color and a refreshing touch.

Tips for Perfect Coconut Shrimp

Here are some of my favorite tips to ensure your coconut shrimp turn out perfectly every time:

• Make sure your oil is hot enough before adding the shrimp. If the oil is not hot enough, the shrimp will absorb too much oil and become greasy.
• Don’t overcrowd the pan while frying. Frying in batches allows the

  Conclusion:

  In summary, this Coconut Shrimp Outback Steakhouse recipe is an absolute must-try for anyone looking to elevate their appetizer game or simply indulge in a deliciously tropical treat. The combination of crispy coconut coating and succulent shrimp creates a delightful contrast that is sure to impress your family and friends. Plus, the sweet and tangy dipping sauce perfectly complements the flavors, making every bite a little piece of paradise. For serving suggestions, consider pairing these coconut shrimp with a fresh mango salsa or a zesty lime wedge to enhance the tropical vibe. You can also experiment with variations by adding spices to the coconut mixture or trying different types of shrimp, such as jumbo or even grilled shrimp for a healthier twist. I wholeheartedly encourage you to give this Coconut Shrimp Outback Steakhouse recipe a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s spread the love for this fantastic dish together! Print

  Coconut Shrimp Outback Steakhouse: A Delicious Recipe to Try at Home

  

  Print Recipe

  This Coconut Shrimp recipe features large shrimp coated in a seasoned flour mixture, dipped in egg, and rolled in a crunchy blend of shredded coconut and panko breadcrumbs. Fried to a golden crisp, these shrimp are perfect as an appetizer or main dish, served with a sweet chili sauce for dipping.

  • Author: Dottie
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 large eggs
  • 1 cup shredded coconut (sweetened or unsweetened, based on preference)
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 1 cup sweet chili sauce (for dipping)

  Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels.
  2. In a large bowl, combine flour, salt, black pepper, garlic powder, and paprika.
  3. In another bowl, whisk the eggs until well combined.
  4. In a third bowl, mix shredded coconut and panko breadcrumbs.
  5. Dip each shrimp into the seasoned flour, shaking off excess.
  6. Dip into the egg wash, allowing excess to drip off.
  7. Roll in the coconut and panko mixture, pressing gently to adhere. Repeat for all shrimp.
  8. Heat vegetable oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C).
  9. Fry the shrimp in batches for 2-3 minutes on each side until golden brown and crispy.
  10. Remove with a slotted spoon and drain on paper towels. Repeat until all shrimp are cooked.
  11. Arrange the fried shrimp on a serving platter.
  12. Serve with sweet chili sauce for dipping, garnished with lime wedges and fresh cilantro if desired.

  Notes

  • Ensure the oil is hot enough before frying to avoid greasy shrimp.
  • Fry in batches to prevent overcrowding the pan.
  • Consider double dipping for extra crunch.
  • Customize the seasoning in the flour mixture to suit your taste.