Outback Coconut Shrimp Recipe

Crispy Outback coconut shrimp recipe with sweet chili orange dipping sauce. A golden, juicy appetizer or main dish that’s quick to fry or bake.

Prep time

15 minutes

Cook time

15 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

1 lb. jumbo shrimp, peeled and deveined, tails on

1 tsp paprika

1/4 tsp cayenne pepper

1 tbsp brown sugar

2 cups all-purpose flour (seasoned with salt and pepper)

3 large eggs (seasoned with salt and pepper)

2 cups sweetened shredded coconut flakes

1 cup Panko breadcrumbs

Canola or vegetable oil for frying

1/2 cup orange marmalade

1/3 cup Thai sweet chili sauce

Pinch of salt

Pinch of cayenne pepper

Instructions

1. Step 1: Pat shrimp dry, toss with paprika, cayenne, and brown sugar. Marinate 30 minutes.
2. Step 2: Prepare breading station with flour, eggs, coconut, and Panko.
3. Step 3: Dredge shrimp in flour, dip in egg, coat in coconut-Panko mixture. Press to stick.
4. Step 4: Heat oil to 350°F. Fry shrimp 2–3 minutes per side until golden.
5. Step 5: Mix marmalade, chili sauce, cayenne, and salt for dipping sauce.
6. Step 6: Serve shrimp hot with sweet chili orange dip.

Notes

Bake instead of fry at 425°F for 15–18 minutes.

Serve immediately for best crunch.

Adjust spice with more cayenne or sriracha.