Coconut Shrimp Dipping Sauce– Easy Outback Steakhouse Copycat

This homemade coconut shrimp recipe is crispy, golden, and fried just right — with a sticky-sweet chili apricot sauce that lowkey steals the show. It’s fast, fun, and super doable for a last-minute snack or a casual dinner that still feels kind of extra. No deep fryer, no drama, just solid crunch and a wild amount of flavor.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 8 mins
• Flavor: crispy, sweet, spicy
• Great for: appetizers, late-night cravings, sharing (or not)

Why I Like This Recipe

I made this on a weeknight when I was hungry and slightly chaotic. No plan — just vibes. Tossed shrimp in coconut, pan-fried it fast, and made a sticky sauce from two random jars in the fridge. It came out way better than expected. Loud crunch. Sweet heat. I didn’t even sit down to eat it. Just stood at the counter and dipped until it was gone.

Ingredients

For Coconut Shrimp

• 1 lb large shrimp, peeled and deveined, tails on
• ¼ cup all-purpose flour
• ½ tsp garlic powder
• ½ tsp salt
• 2 large eggs, beaten
• 1½ cups sweetened shredded coconut
• ½ cup panko breadcrumbs
• Light olive oil, vegetable oil, or coconut oil (for frying)
• 1 lime, cut into wedges

For Dipping Sauce

• ¼ cup sweet chili sauce
• ¼ cup apricot preserves or fruit spread

How To Make Coconut Shrimp Dipping Sauce

1. Dry the shrimp: Seriously — pat them down like they owe you rent. You want them dry so the coating sticks.
2. Set up your bowls: Bowl 1 = flour, garlic powder, salt. Bowl 2 = beaten eggs. Bowl 3 = shredded coconut + panko mix.
3. Coat the shrimp: Dredge each shrimp in the flour, then dip in egg, then roll in coconut mix. Press it in with your fingers. Like, really press.
4. Heat your oil: Shallow fry — about ¼ inch of oil in a skillet. Medium-high heat until it shimmers (or hits 350°F).
5. Fry the shrimp: Drop ‘em in carefully. Cook 2 mins per side. Don’t overcrowd or rush it.
6. Make the sauce: Stir together chili sauce and apricot preserves in a small bowl. Done.
7. Serve hot: Pile on a plate, add lime wedges, and bring that dip front and center.

Tips for Success

• Use sweetened coconut — it fries up golden and adds a sweet crunch.
• Don’t skimp on drying the shrimp. It really matters.
• Press the coconut-panko mix onto the shrimp or it’ll flake off in the oil.
• Fry in batches. Overcrowding = soggy shrimp sadness.
• Mix the sauce just before serving so it stays glossy.

Storage and Reheating

• Fridge: Airtight container, up to 3 days.
• Freezer: Freeze flat first, then store in a sealed bag.
• Reheat: Air fryer at 350°F for 4–5 minutes = crispy again. Or oven if you don’t have one.

Frequently Asked Questions

• Can I bake these instead of frying?
  Yeah, but they won’t get as crispy. Use a rack and spray with oil for best results.
• Is sweetened coconut really necessary?
  For this? Yes. It helps it brown and gives it that signature flavor.
• What’s the best oil for frying?
  Neutral ones like vegetable, canola, or light olive oil. Coconut oil works if you want extra flavor.
• Can I make the sauce ahead?
  You can, but it’s better fresh. Gets gloopy if it sits too long.
• Are they good cold?
  Honestly… yes. But they’re way better hot.

Common Mistakes and How to Dodge Them

• Not drying the shrimp: If they’re wet, nothing sticks. And you’ll just end up with naked shrimp in a pile of coconut confetti.
• Too much heat: If your oil’s too hot, the outside burns before the shrimp cooks. Keep it around 350°F.
• Flipping too soon: Let them chill and form a crust. If you flip early, the coating will bail on you.
• Skipping the panko: Just coconut = too sweet and not enough texture. Panko balances it.
• Crowding the pan: This traps steam and ruins the crisp. Fry in batches. Be patient-ish.

Nutrition Facts (Per Serving)

• Calories: 280 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 105mg
• Sodium: 420mg
• Potassium: 150mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 17g

You Might Also Like:

• Bloomin Fried Shrimp– Easy Outback Steakhouse Copycat
• Tiger Dill Sauce– Easy Outback Steakhouse Copycat
• Bloomin Onion Sauce– Easy Outback Steakhouse Copycat
• Creamy Onion Pasta– Easy Outback Steakhouse Copycat