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Outback Steakhouse Coconut Shrimp – Copycat Recipe
Mar 07, 2026
Outback Steakhouse Coconut Shrimp – Copycat Recipe
Enjoy the taste of Outback Steakhouse’s famous Coconut Shrimp right at home! This crispy, golden-brown shrimp is coated in a delightful mixture of coconut and breadcrumbs, served with a homemade dipping sauce that perfectly complements each bite. Perfect for a snack or appetizer, this copycat recipe is sure to impress your guests!
Recipe Details
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| Servings | 4 servings |
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Vegetable oil for frying
- Sweet chili sauce for dipping
Instructions
- In a bowl, mix together the flour, salt, black pepper, and paprika.
- In another bowl, place the beaten eggs.
- In a third bowl, combine the shredded coconut and panko breadcrumbs.
- Dip each shrimp first into the flour mixture, then into the eggs, and finally coat with the coconut and breadcrumb mixture.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the shrimp in batches until golden brown, about 2-3 minutes per side.
- Remove and drain on paper towels.
- Serve hot with sweet chili sauce for dipping.
Nutrition Information
| Calories | 320 calories |
|---|---|
| Fat | 16g fat |
| Carbohydrates | 40g carbohydrates |
| Protein | 12g protein |
Handy Tips
- Make sure to pat the shrimp dry before coating to ensure the breading sticks well.
- For extra flavor, try adding some garlic powder to the flour mixture.
- If you prefer a healthier version, bake the shrimp in the oven at 400°F for 15-20 minutes instead of frying.
Ingredient Swaps
- Panko Breadcrumbs: You can use regular breadcrumbs or crushed cornflakes for a different texture.
- Sweet Chili Sauce: Honey or a homemade spicy mayo can be used as a dipping sauce alternative.
