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

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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.

Ingredients

Scale
  • 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.

Find it online: https://anasrecipes.com/coconut-shrimp-outback-steakhouse/