Outback coconut shrimp is jumbo shrimp seasoned with paprika, cayenne and brown sugar, breaded in a mix of sweetened coconut flakes and panko, then fried at 350F for about 5 minutes. Served with a sweet chili orange dipping sauce made from marmalade and Thai chili sauce.
Marinating the shrimp in the paprika, cayenne and brown sugar for 30 minutes before breading is the step that builds flavour underneath the crust. Skip it and the coconut coating tastes great but the shrimp inside is bland. The brown sugar also helps the flour stick in the first dredge, so the whole coating holds tighter.
The breading mix is half sweetened coconut flakes and half panko, and that ratio is what gives you crunch without the coating going soggy. All coconut gets too soft after frying. All panko has no coconut flavour. Press the mixture firmly onto each shrimp after the egg wash so it bonds rather than just sitting on the surface.
Outback Coconut Shrimp
Course: Appetizers, DinnerCuisine: AmericanDifficulty: Easy4
servings40
minutes5
minutes570
kcalJumbo shrimp marinated in paprika, cayenne and brown sugar, dredged in seasoned flour, dipped in egg, coated in a coconut and panko mix, then shallow fried until golden. Served with a four-ingredient sweet chili orange sauce.
Ingredients
- For the coconut shrimp:
1 lb jumbo shrimp, peeled and deveined, tails on
1 teaspoon paprika
1/4 teaspoon cayenne
1 tablespoon 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
- For the sweet chili orange sauce:
1/2 cup orange marmalade
1/3 cup sweet chili Thai sauce
Pinch of salt
Pinch of cayenne
Directions
- Season and marinate:Pat the shrimp dry. Toss with the paprika, cayenne and brown sugar. Let sit for 30 minutes.
- Set up the breading station:Arrange three shallow dishes: seasoned flour, beaten eggs, and the coconut flakes mixed with panko.
- Bread the shrimp:Dredge each shrimp in flour, shake off the excess, dip into the egg wash, then press firmly into the coconut and panko mixture until fully coated.
- Fry in batches:Heat about 1 inch of oil to 350F in a large skillet with high sides. Fry in batches for 2 to 3 minutes per side, flipping 2 to 3 times, until golden brown. Drain on a wire rack.
- Make the sauce:Stir together the orange marmalade, sweet chili Thai sauce, salt and cayenne in a small bowl. Adjust to taste.
- Serve:Arrange on a platter with the dipping sauce alongside. Serve hot.
FAQs
Can you bake these instead of frying?
Yes. Bake at 425F on a parchment-lined tray for 15 to 18 minutes, flipping halfway. The coconut will toast in the oven and still give you crunch, though the colour will be less even than frying. Spray with cooking oil before baking so the coating crisps properly.
Why did the breading fall off during frying?
The shrimp were still wet when the flour went on, or the coconut mixture was not pressed firmly enough. Pat the shrimp completely dry before marinating, and after the egg wash, use your hands to pack the coconut and panko tightly onto every surface.
Can you use unsweetened coconut instead?
Yes, but the finished shrimp will be less sweet and the coating slightly drier. Sweetened coconut caramelises in the oil and gives you the glossy golden colour the restaurant version has. If you use unsweetened, add an extra teaspoon of brown sugar to the marinade to compensate.
How do you keep these warm while frying batches?
Put finished shrimp on a wire rack set over a baking tray in a 200F oven. Paper towels trap steam against the bottom and make the coating soggy. The rack lets air circulate and keeps the crunch intact.
How long do leftovers keep?
Fridge for 1 to 2 days. Reheat in a 400F oven for 5 to 8 minutes or air fry at 375F for 4 to 5 minutes. The coconut coating holds up better than most breading because the panko keeps it rigid. The microwave will make them soft.
