25 Delicious Outback Coconut Shrimp Recipes Amazing

Mmm, can you almost taste the crispy, golden coconut shrimp straight from the Outback? Whether you’re craving a tropical twist for dinner or planning your next party menu, we’ve got you covered with 25 mouthwatering recipes that bring the flavors of the Outback right to your kitchen. Dive into our roundup and discover your new favorite way to enjoy this irresistible dish!

Crispy Outback Coconut Shrimp with Sweet Chili Sauce

Hey, you know those nights when you’re craving something crispy, a bit sweet, and totally satisfying? This Outback-inspired coconut shrimp with sweet chili sauce is your answer. It’s a breeze to make and brings a taste of the tropics right to your kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1/2 cup all-purpose flour (for a lighter version, try almond flour)
• 2 eggs, beaten (add a splash of water to thin)
• 1 cup shredded coconut (unsweetened for less sugar)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• Oil for frying (about 2 cups, or enough to submerge shrimp)
• 1/2 cup sweet chili sauce (store-bought or homemade)

Instructions

1. Pat the shrimp dry with paper towels to ensure the coating sticks well.
2. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of coconut, panko, salt, and pepper.
3. Dredge each shrimp in flour, shaking off excess, then dip in egg, and finally coat with the coconut mixture. Press gently to adhere.
4. Heat oil in a deep fryer or large pot to 350°F. Use a thermometer for accuracy.
5. Fry shrimp in batches for 2-3 minutes until golden brown. Don’t overcrowd the pot to keep the oil temperature steady.
6. Drain on a wire rack over a baking sheet to keep them crispy.
7. Serve immediately with sweet chili sauce for dipping.

Just imagine biting into these shrimp—crispy on the outside, juicy inside, with a hint of sweetness from the coconut and a kick from the chili sauce. Perfect for a party appetizer or a fun dinner with a side of mango salad.

Outback Coconut Shrimp with Mango Dipping Sauce

Feeling like you’re craving something tropical and crispy? This Outback Coconut Shrimp with Mango Dipping Sauce is your ticket to a mini vacation right at your dinner table.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1 cup all-purpose flour (for a lighter version, try almond flour)
• 2 eggs, beaten (add a splash of water to thin)
• 1 cup shredded coconut (sweetened or unsweetened, based on preference)
• 1 cup panko breadcrumbs (for extra crunch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• Oil for frying (vegetable or canola oil works well)
• 1 cup mango puree (fresh or frozen mango blended smooth)
• 2 tbsp honey (or agave for a vegan option)
• 1 tbsp lime juice (freshly squeezed is best)
• 1/4 tsp red pepper flakes (optional, for a kick)

Instructions

1. Pat the shrimp dry with paper towels to ensure the coating sticks well.
2. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of coconut, panko, salt, and pepper.
3. Dredge each shrimp in flour, shaking off excess, then dip in egg, and finally coat with the coconut mixture. Press gently to adhere.
4. Heat oil in a deep fryer or large pan to 350°F. Use enough oil to submerge the shrimp halfway.
5. Fry shrimp in batches for 2-3 minutes per side until golden brown. Avoid overcrowding to keep the oil temperature steady.
6. Drain on a wire rack or paper towels to keep them crispy.
7. For the sauce, whisk together mango puree, honey, lime juice, and red pepper flakes in a small bowl until smooth.
8. Serve the shrimp hot with the mango dipping sauce on the side.

Delightfully crispy on the outside and juicy on the inside, these shrimp pair perfectly with the sweet and tangy mango sauce. Try serving them over a bed of greens for a refreshing contrast or as an appetizer at your next gathering.

Spicy Outback Coconut Shrimp with Lime Aioli

Kick off your culinary adventure with this Spicy Outback Coconut Shrimp with Lime Aioli. It’s a tropical twist on a classic that’ll transport your taste buds straight to the beach.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 1 cup all-purpose flour (for a lighter batter, substitute with rice flour)
• 1 cup panko breadcrumbs (for extra crunch)
• 1 cup shredded coconut (sweetened or unsweetened, based on preference)
• 2 eggs, beaten (helps the coating stick better)
• 1 tsp cayenne pepper (adjust to spice level)
• 1/2 tsp salt (or to taste)
• 1/2 cup mayonnaise (for the aioli)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 1 tsp lime zest (adds a bright note)
• 1/2 cup vegetable oil (or any neutral oil for frying)

Instructions

1. In a shallow bowl, mix flour, cayenne pepper, and salt. This is your first coating station.
2. Place beaten eggs in a second shallow bowl. This is your second coating station.
3. In a third shallow bowl, combine panko breadcrumbs and shredded coconut. This is your final coating station.
4. Dip each shrimp first into the flour mixture, shaking off excess. Then dip into the eggs, and finally coat with the panko-coconut mixture. Press gently to adhere.
5. Heat oil in a large skillet over medium-high heat to 350°F. Use a thermometer for accuracy.
6. Fry shrimp in batches for 2-3 minutes per side until golden brown. Don’t overcrowd the pan to ensure even cooking.
7. Transfer to a paper towel-lined plate to drain excess oil.
8. For the lime aioli, whisk together mayonnaise, lime juice, and lime zest in a small bowl until smooth.
9. Serve the shrimp hot with the lime aioli on the side for dipping.

Just imagine the crunch of that coconut-panko crust giving way to juicy shrimp, all balanced by the zesty lime aioli. Perfect for a summer appetizer or a main dish with a side of mango salsa.

Outback Coconut Shrimp Tacos with Pineapple Salsa

Ready to shake up your taco night? These Outback Coconut Shrimp Tacos with Pineapple Salsa bring a tropical twist to your table that’s sure to impress.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on or off, your choice)
• 1 cup shredded coconut (sweetened or unsweetened, depending on your preference)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 2 eggs, beaten (helps the coating stick)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 cup pineapple, diced (fresh or canned in juice)
• 1/4 cup red onion, finely diced (soak in cold water to mellow the bite)
• 1 jalapeño, seeded and minced (leave seeds in for more heat)
• 2 tbsp cilantro, chopped (stems are flavorful too)
• 1 tbsp lime juice (freshly squeezed for the brightest flavor)
• 8 small flour tortillas (warmed before serving)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. In a shallow dish, mix the shredded coconut and panko breadcrumbs. Set aside.
2. Place the flour in another shallow dish and season with salt and pepper. In a third dish, beat the eggs.
3. Dredge each shrimp in the flour, shaking off excess. Dip into the beaten eggs, then coat with the coconut-panko mixture, pressing gently to adhere.
4. Heat 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
5. Fry the shrimp in batches, about 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
6. While the shrimp cook, make the salsa by combining pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl. Stir well.
7. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp towel and microwave for 30 seconds.
8. Assemble the tacos by placing a few shrimp in each tortilla and topping with pineapple salsa.

Crispy on the outside, juicy on the inside, these tacos are a delightful mix of sweet and spicy. Serve them with an extra lime wedge on the side for a zesty finish.

Grilled Outback Coconut Shrimp Skewers

Mmm, imagine biting into juicy shrimp with a sweet, crispy coconut coating, fresh off the grill. You’re gonna love these skewers for your next backyard bash or even a cozy night in.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 1 cup shredded coconut (sweetened for extra crunch)
• 1/2 cup panko breadcrumbs (or regular breadcrumbs for a finer texture)
• 1/2 cup all-purpose flour (for dredging)
• 2 eggs, beaten (helps the coating stick)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)
• 2 tbsp vegetable oil (or any neutral oil for brushing)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. Thread the shrimp onto the soaked skewers, about 4-5 shrimp per skewer.
3. Set up a breading station: one bowl with flour, one with beaten eggs, and one with a mix of shredded coconut, panko, salt, and pepper.
4. Dredge each skewer in flour, shaking off excess, then dip in egg, and finally coat with the coconut mixture, pressing gently to adhere.
5. Lightly brush the grill grates with oil to prevent sticking.
6. Place the skewers on the grill. Cook for 2-3 minutes per side, until the shrimp are pink and the coating is golden brown.
7. Tip: Don’t overcrowd the grill to ensure even cooking.
8. Tip: Keep a close eye on them; coconut can burn quickly.
9. Tip: Let them rest for a minute off the grill; the coating will crisp up more.

Serve these skewers with a side of sweet chili sauce or a squeeze of lime for an extra zing. The contrast of the crispy coconut against the tender shrimp is downright addictive. Skewer them up with some pineapple chunks for a tropical twist!

Outback Coconut Shrimp Curry with Jasmine Rice

You’re in for a treat with this Outback Coconut Shrimp Curry with Jasmine Rice. It’s a creamy, flavorful dish that brings a taste of the tropics right to your kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, diced (yellow or white works fine)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 cup jasmine rice (rinsed until water runs clear)
• 1 cup water (for cooking rice)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. In a medium pot, combine jasmine rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. While rice cooks, heat coconut oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.
3. Add garlic and curry powder to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Pour in coconut milk, stirring to combine. Bring to a gentle simmer.
5. Add shrimp to the skillet, ensuring they’re submerged in the sauce. Cook for 3-4 minutes until shrimp are pink and opaque.
6. Season with salt to taste. Remember, you can always add more but can’t take it out!
7. Fluff the rice with a fork and serve the curry over it. Garnish with fresh cilantro if desired.

Get ready to enjoy a dish that’s bursting with creamy coconut and spicy curry flavors. The shrimp are perfectly tender, and the jasmine rice soaks up all that delicious sauce. Try serving it with a squeeze of lime for an extra zing!

Baked Outback Coconut Shrimp with Honey Mustard

Delight your taste buds with this crispy, sweet, and slightly tangy shrimp dish that’s perfect for any occasion. You’ll love how easy it is to make, and the honey mustard dipping sauce is the perfect complement.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1 cup sweetened shredded coconut (toast it lightly for extra flavor)
• 1/2 cup panko breadcrumbs (for that extra crunch)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 2 eggs, beaten (helps the coating stick)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup honey (local if possible, for the sauce)
• 1/4 cup Dijon mustard (or whole grain for texture, for the sauce)
• 1 tbsp lemon juice (freshly squeezed, for the sauce)
• Cooking spray (or any neutral oil, for baking)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with cooking spray.
2. In three separate bowls, place the flour, beaten eggs, and a mix of coconut and panko breadcrumbs.
3. Season the shrimp with salt and pepper. Dip each shrimp first in flour, then eggs, and finally coat with the coconut-panko mixture. Press gently to adhere.
4. Arrange the coated shrimp on the prepared baking sheet in a single layer. Lightly spray the tops with cooking spray for extra crispiness.
5. Bake for 10-12 minutes, flipping halfway through, until the shrimp are golden and crispy.
6. While the shrimp bake, whisk together honey, Dijon mustard, and lemon juice in a small bowl for the dipping sauce.
7. Serve the shrimp hot with the honey mustard sauce on the side. Tip: For a fun twist, serve them on skewers or over a bed of greens for a light meal.

Zesty and satisfying, these coconut shrimp offer a delightful crunch with every bite. The honey mustard sauce adds a sweet and tangy contrast that’s irresistibly good. Try serving them as an appetizer at your next gathering or as a main dish with a side of steamed veggies for a complete meal.

Outback Coconut Shrimp and Avocado Salad

You’ve probably had coconut shrimp before, but pairing it with a creamy avocado salad takes it to a whole new level. This dish is perfect for those summer evenings when you’re craving something light yet satisfying.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 1 cup shredded coconut (sweetened or unsweetened, based on preference)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 2 eggs, beaten (helps the coating stick)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• Oil for frying (enough to fill 2 inches in a deep pan, or use a deep fryer)
• 2 ripe avocados, diced (wait to cut until ready to serve to prevent browning)
• 1/4 cup red onion, finely diced (soak in cold water for 10 minutes to mellow the flavor)
• 1 tbsp lime juice (freshly squeezed for the best taste)
• 1 tbsp olive oil (extra virgin recommended)
• 1/4 cup cilantro, chopped (optional for garnish)

Instructions

1. In a shallow dish, mix the shredded coconut and panko breadcrumbs. Set aside.
2. In another shallow dish, beat the eggs. In a third dish, place the flour seasoned with salt and pepper.
3. Dredge each shrimp in the flour, shaking off excess. Dip into the beaten eggs, then coat with the coconut-panko mixture, pressing gently to adhere.
4. Heat oil in a deep pan to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
5. While shrimp are frying, gently toss the diced avocados, red onion, lime juice, and olive oil in a bowl. Season with salt to taste.
6. Serve the coconut shrimp hot alongside the avocado salad. Garnish with cilantro if desired.

Ready to dig in? The shrimp are crispy on the outside with a tender bite inside, while the avocado salad adds a creamy contrast. For an extra kick, serve with a side of spicy mayo or mango salsa.

Outback Coconut Shrimp Po’ Boy Sandwich

Wow, have you ever craved something crispy, creamy, and a little tropical all at once? This Outback Coconut Shrimp Po’ Boy Sandwich is your ticket to flavor town, combining crunchy coconut shrimp with creamy slaw on a soft roll.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 cup all-purpose flour (for dredging)
• 2 eggs, beaten (helps the coating stick)
• 1 cup shredded coconut (sweetened or unsweetened, your choice)
• 1 cup panko breadcrumbs (for extra crunch)
• 1/2 cup mayonnaise (or sub Greek yogurt for a lighter option)
• 2 tbsp lime juice (freshly squeezed is best)
• 1 cup shredded cabbage (for the slaw)
• 4 soft hoagie rolls (toasted lightly for extra texture)
• Oil for frying (canola or vegetable works well)

Instructions

1. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of coconut and panko.
2. Dredge each shrimp in flour, dip in egg, then coat with the coconut-panko mix. Press lightly to ensure it sticks.
3. Heat oil in a deep pan to 350°F. Fry shrimp in batches until golden brown, about 2-3 minutes per side. Don’t overcrowd the pan.
4. While shrimp cook, mix mayo and lime juice in a bowl. Toss with cabbage to make a quick slaw.
5. Toast the hoagie rolls lightly for about 1-2 minutes in a toaster or oven until just golden.
6. Assemble sandwiches by layering slaw and shrimp on the rolls. Serve immediately.

Light, crispy, and bursting with flavor, this sandwich is a perfect blend of textures. Try serving it with a side of sweet chili sauce for an extra kick!

Outback Coconut Shrimp Stir Fry with Vegetables

Hey, you’re going to love this tropical twist on a classic stir fry. It’s packed with juicy shrimp, crunchy veggies, and a sweet coconut flavor that’ll transport you straight to the beach.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 cup shredded coconut (unsweetened for a healthier option)
• 2 tbsp coconut oil (or any neutral oil)
• 2 cups mixed vegetables (bell peppers, snap peas, carrots), sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp ginger, grated
• 1/2 cup coconut milk (full-fat for creamier texture)
• 1 tbsp lime juice (fresh is best)

Instructions

1. Preheat a large skillet or wok over medium-high heat (350°F).
2. Add coconut oil to the skillet, swirling to coat the bottom evenly.
3. Toss in the shrimp, cooking for 2-3 minutes until they turn pink and opaque. Remove and set aside.
4. In the same skillet, add the mixed vegetables, garlic, and ginger. Stir-fry for 4-5 minutes until veggies are crisp-tender.
5. Sprinkle the shredded coconut over the veggies, stirring constantly for 1 minute to lightly toast.
6. Pour in the coconut milk and soy sauce, bringing the mixture to a simmer.
7. Return the shrimp to the skillet, tossing everything together to coat evenly. Cook for another 2 minutes.
8. Finish with a drizzle of lime juice, stirring once more before removing from heat.

Light and flavorful, this dish is a perfect balance of sweet and savory. Serve it over a bed of jasmine rice or with a side of pineapple salsa for an extra tropical kick.

Outback Coconut Shrimp Ceviche

Just imagine biting into a refreshing, tropical dish that’s perfect for those warm summer evenings. You’re in for a treat with this Outback Coconut Shrimp Ceviche, a delightful mix of sweet, tangy, and a hint of spice.

Ingredients

• 1 lb large shrimp, peeled and deveined (fresh or thawed if frozen)
• 1 cup coconut milk (full-fat for creamier texture)
• 1/2 cup lime juice (freshly squeezed for best flavor)
• 1/4 cup cilantro, finely chopped (stems removed for milder taste)
• 1 small red onion, finely diced (soak in cold water for 10 mins to mellow)
• 1 jalapeño, seeded and minced (adjust amount for heat preference)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 avocado, diced (add last to prevent browning)

Instructions

1. In a large bowl, combine the shrimp with lime juice, ensuring they’re fully submerged. Cover and refrigerate for 20 minutes, or until shrimp are opaque and ‘cooked’ by the acid.
2. Drain excess lime juice from the shrimp, leaving about 2 tablespoons in the bowl for flavor.
3. Add coconut milk, cilantro, red onion, jalapeño, salt, and black pepper to the shrimp. Gently toss to combine.
4. Fold in the diced avocado last to keep it from getting too mushy.
5. Let the ceviche sit for 5 minutes before serving to allow flavors to meld.

Creamy coconut milk balances the sharp lime, while the avocado adds a buttery contrast. Serve this ceviche in coconut shells for an extra tropical vibe or with crispy plantain chips for crunch.

Outback Coconut Shrimp with Coconut Rice

This tropical-inspired dish brings a taste of the islands to your kitchen with minimal fuss. You’ll love the crispy shrimp paired with fragrant coconut rice—it’s a weeknight dinner that feels like a vacation.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 1 cup all-purpose flour (for a lighter coating, you can use half flour, half cornstarch)
• 2 eggs, beaten (helps the coating stick)
• 1 cup shredded coconut (sweetened or unsweetened, depending on your preference)
• 1 cup panko breadcrumbs (for extra crunch)
• 1 cup jasmine rice (basmati works too)
• 1 3/4 cups coconut milk (shake the can well before opening)
• 1/2 tsp salt (adjust to taste)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. Start by rinsing the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, and salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Do not lift the lid during this time.
4. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam.
5. While the rice cooks, set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of shredded coconut and panko breadcrumbs.
6. Dip each shrimp first in the flour, shaking off excess, then in the egg, and finally in the coconut-panko mixture, pressing lightly to adhere.
7. Heat 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F (use a thermometer for accuracy).
8. Fry the shrimp in batches, about 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
9. Transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.

Flaky, juicy shrimp with a sweet coconut crust sit atop creamy, aromatic rice for a dish that’s as pleasing to the eye as it is to the palate. Try serving it with a side of mango salsa for a burst of freshness.

Outback Coconut Shrimp and Sweet Potato Fries

Ready to bring a taste of the tropics to your kitchen? This Outback Coconut Shrimp and Sweet Potato Fries combo is your ticket to a crispy, sweet, and savory meal that’s perfect for any day of the week.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1 cup all-purpose flour (for a lighter batter, you can use half flour, half cornstarch)
• 1 cup shredded coconut (sweetened or unsweetened, depending on your preference)
• 1 cup panko breadcrumbs (for extra crunch)
• 2 large sweet potatoes, cut into fries (keep them uniform for even cooking)
• 2 eggs, beaten (a splash of water can help thin it out)
• 1 tsp paprika (smoked paprika adds a nice depth)
• 1/2 tsp garlic powder (or fresh minced garlic for more punch)
• Vegetable oil, for frying (or any neutral oil with a high smoke point)
• Salt, to taste (season at every step for the best flavor)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for the sweet potato fries.
2. Toss the sweet potato fries with 1 tbsp of oil, 1/2 tsp salt, and paprika. Spread them out on the baking sheet, ensuring they’re not touching for crispiness. Bake for 20 minutes, flip, then bake another 15-20 minutes until golden and crispy.
3. While the fries bake, heat 2 inches of oil in a deep skillet to 350°F. Use a thermometer to keep the temperature steady.
4. Set up your breading station: one bowl with flour mixed with garlic powder, one with beaten eggs, and one with a mix of panko and shredded coconut.
5. Dredge each shrimp in flour, dip in egg, then coat in the coconut-panko mix, pressing lightly to adhere. Place on a plate.
6. Fry the shrimp in batches for 2-3 minutes until golden brown, turning once. Drain on a paper towel-lined plate and sprinkle with salt immediately.
7. Serve the coconut shrimp hot with the sweet potato fries on the side. A side of mango salsa or spicy mayo kicks it up a notch.

Golden and crispy on the outside, juicy on the inside, this dish is a delightful contrast of textures. The sweetness of the coconut shrimp pairs perfectly with the earthy, slightly spicy fries. Try serving it with a cold beer or a tropical cocktail to complete the experience.

Outback Coconut Shrimp Pizza with Spicy Mayo

Craving something tropical and a little indulgent? This Outback Coconut Shrimp Pizza with Spicy Mayo combines crispy coconut shrimp with creamy, spicy mayo on a crispy pizza base for a meal that’s sure to impress.

Ingredients

• 1 pre-made pizza dough (or your favorite homemade recipe)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)
• 1/4 cup sweetened shredded coconut (toast it for extra flavor)
• 1/2 lb medium shrimp, peeled and deveined (fresh or thawed if frozen)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 1 egg, beaten (for binding)
• 1/4 cup mayonnaise (or any brand you prefer)
• 1 tbsp sriracha sauce (adjust to taste)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp lime juice (fresh is best)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Preheat your oven to 425°F (220°C) and lightly grease a baking sheet with vegetable oil.
2. Roll out the pizza dough on the prepared baking sheet to your desired thickness. Tip: A thinner crust will be crispier.
3. In a small bowl, mix mayonnaise, sriracha, honey, and lime juice to make the spicy mayo. Set aside.
4. Dip each shrimp in the beaten egg, then coat with a mixture of panko breadcrumbs and shredded coconut.
5. Heat vegetable oil in a pan over medium heat and fry the shrimp until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the pan for even cooking.
6. Spread half of the spicy mayo over the pizza dough, then sprinkle with shredded mozzarella.
7. Arrange the fried coconut shrimp on top of the cheese. Drizzle with the remaining spicy mayo.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Watch the pizza closely to avoid burning the coconut.

Mmm, the combination of crispy coconut shrimp, spicy mayo, and melted cheese on a crispy crust is irresistible. Serve it with a side of extra spicy mayo for dipping and a cold drink to balance the heat.

Outback Coconut Shrimp Lettuce Wraps

Ready to dive into a tropical escape without leaving your kitchen? These Outback Coconut Shrimp Lettuce Wraps bring the beach to you, with crispy shrimp and a hint of sweetness wrapped in fresh lettuce. Perfect for a light lunch or a fun appetizer, they’re as easy to make as they are delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 cup shredded coconut (unsweetened for a healthier option)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 1/2 cup all-purpose flour (or almond flour for gluten-free)
• 2 eggs, beaten (helps the coating stick)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup vegetable oil (or any neutral oil for frying)
• 8 large lettuce leaves (butter or romaine work best)
• 1/4 cup sweet chili sauce (for dipping, adjust to taste)

Instructions

1. Pat the shrimp dry with paper towels to ensure the coating sticks better.
2. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of shredded coconut and panko breadcrumbs.
3. Dredge each shrimp in flour, shaking off excess, then dip in egg, and finally coat with the coconut-panko mixture. Press lightly to adhere.
4. Heat oil in a large skillet over medium heat (350°F) until shimmering. Fry shrimp in batches for 2-3 minutes per side until golden brown. Don’t overcrowd the pan.
5. Transfer fried shrimp to a paper towel-lined plate to drain excess oil.
6. Arrange lettuce leaves on a serving platter. Place two shrimp in each leaf and drizzle with sweet chili sauce.

Zesty and crunchy, these wraps are a textural dream with the juicy shrimp against the crisp lettuce. Serve them with extra chili sauce on the side for dipping, or add a squeeze of lime for an extra zing.

Outback Coconut Shrimp and Quinoa Bowl

Feeling like you need a tropical escape but stuck at home? This Outback Coconut Shrimp and Quinoa Bowl brings the beach to your kitchen with its crispy, sweet shrimp and fluffy quinoa.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 1 lb large shrimp (peeled and deveined, tails on for presentation)
• 1/2 cup shredded coconut (unsweetened for a healthier option)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 1 egg (beaten, for binding)
• 1/4 cup all-purpose flour (or gluten-free alternative)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp coconut oil (or any neutral oil for frying)
• 1 cup mixed greens (for serving)
• 1/2 cup mango salsa (store-bought or homemade for a sweet and spicy kick)

Instructions

1. Cook quinoa according to package instructions, then fluff with a fork and set aside to cool slightly.
2. In a shallow bowl, mix shredded coconut and panko breadcrumbs. In another bowl, beat the egg. Place flour in a third bowl.
3. Season shrimp with salt and pepper. Dredge each shrimp in flour, dip in egg, then coat with the coconut-panko mixture, pressing gently to adhere.
4. Heat coconut oil in a large skillet over medium heat (350°F if using a thermometer). Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
5. Divide cooked quinoa among bowls. Top with mixed greens, crispy coconut shrimp, and a generous spoonful of mango salsa.

Light, crispy shrimp paired with nutty quinoa and fresh greens make every bite a delight. Try serving it with a lime wedge for an extra zing that ties all the flavors together.

Outback Coconut Shrimp with Garlic Butter Sauce

Back in the day, finding a restaurant-quality coconut shrimp recipe that didn’t require a deep fryer seemed impossible. But here we are, ready to dive into making this crispy, sweet, and slightly spicy dish right in your kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
• 1/2 cup all-purpose flour (for a lighter version, try almond flour)
• 2 eggs, beaten (add a splash of water for easier dipping)
• 1 cup shredded sweetened coconut (toast it lightly for extra flavor)
• 1/2 cup panko breadcrumbs (for that unbeatable crunch)
• 1/2 tsp salt (adjust based on your preference)
• 1/4 tsp cayenne pepper (kick it up or down to suit your spice tolerance)
• 1/2 cup unsalted butter (because everything’s better with butter)
• 3 garlic cloves, minced (fresh is best, but powdered works in a pinch)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of coconut, panko, salt, and cayenne.
3. Dip each shrimp first in flour, shaking off excess, then in egg, and finally in the coconut mixture, pressing lightly to adhere.
4. Place coated shrimp on the baking sheet, ensuring they’re not touching. Bake for 10 minutes, flip, then bake another 5-7 minutes until golden.
5. While shrimp bake, melt butter in a small saucepan over low heat. Add garlic and cook until fragrant, about 1 minute. Stir in lemon juice.
6. Serve shrimp hot with garlic butter sauce on the side for dipping.

Kind of magical how these shrimp turn out so crispy without frying, right? The coconut adds a sweet contrast to the spicy cayenne, and that garlic butter sauce? Absolutely irresistible. Try serving them over a bed of greens for a light meal or as the star of your next appetizer spread.

Outback Coconut Shrimp Pasta with Creamy Alfredo

Dive into a tropical escape with this Outback Coconut Shrimp Pasta, where crispy coconut shrimp meets creamy Alfredo in a dish that’s as fun to make as it is to eat. Perfect for when you’re craving something a little indulgent yet surprisingly easy to whip up.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 cup shredded coconut (sweetened or unsweetened, your choice)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 2 eggs, beaten (helps the coating stick)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup vegetable oil (or any neutral oil for frying)
• 8 oz fettuccine pasta (or your favorite type)
• 1 cup heavy cream (for a richer sauce)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 2 cloves garlic, minced (adds depth to the sauce)
• 2 tbsp unsalted butter (for sautéing garlic)

Instructions

1. Start by boiling a large pot of salted water for the pasta. Cook fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, prepare the shrimp. Mix flour, salt, and pepper in a shallow dish. In another dish, beat eggs. In a third, combine coconut and panko.
3. Dredge each shrimp in flour, dip in egg, then coat with coconut mixture. Press gently to adhere.
4. Heat oil in a large skillet over medium-high heat (350°F if using a thermometer). Fry shrimp in batches until golden, about 2-3 minutes per side. Drain on paper towels.
5. In the same skillet, melt butter over medium heat. Add garlic, sauté until fragrant, about 30 seconds. Stir in heavy cream and Parmesan, simmer until sauce thickens slightly, about 3-4 minutes.
6. Toss cooked pasta with Alfredo sauce. Top with coconut shrimp. Serve immediately.

Kick back and enjoy the contrast of crispy, sweet shrimp against the creamy, garlicky pasta. For an extra touch, sprinkle with a little more coconut or serve with a wedge of lime to brighten up the dish.

Outback Coconut Shrimp and Corn Chowder

Zesty flavors meet comfort in this dish that’s perfect for any season. You’ll love the creamy texture paired with the crispy shrimp.

Ingredients

• 1 lb shrimp, peeled and deveined (for easier eating)
• 1 cup shredded coconut (unsweetened for a better balance)
• 2 cups corn kernels (fresh or frozen works)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp paprika (smoked adds depth)
• 4 cups chicken broth (low sodium to control saltiness)
• 1 cup heavy cream (for richness)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F for the shrimp.
2. Toss the shrimp with olive oil, then coat evenly with shredded coconut.
3. Place the shrimp on a baking sheet and bake for 10-12 minutes, until golden and crispy.
4. While the shrimp bakes, heat oil in a large pot over medium heat.
5. Add the diced onion and cook until translucent, about 5 minutes.
6. Stir in the garlic and paprika, cooking for another minute until fragrant.
7. Add the corn and chicken broth, bringing the mixture to a simmer.
8. Let it simmer for 10 minutes, then blend half the soup for a creamy texture.
9. Return the blended soup to the pot, stir in the heavy cream, and season with salt and pepper.
10. Simmer for another 5 minutes to combine all the flavors.

Lusciously creamy with a hint of sweetness from the corn, this chowder pairs wonderfully with the crispy coconut shrimp. Serve it with a sprinkle of fresh herbs for a pop of color and freshness.

Outback Coconut Shrimp Kebabs with Peanut Sauce

Venturing into the realm of tropical flavors, you’ll find these kebabs are a game-changer for your summer grilling. They’re juicy, packed with flavor, and that peanut sauce? Absolutely irresistible.

Ingredients

• 1 lb large shrimp, peeled and deveined (tail-on for presentation)
• 1 cup shredded coconut (sweetened or unsweetened, based on preference)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 2 eggs, beaten (helps the coating stick)
• 1/4 cup vegetable oil (or any neutral oil for frying)
• 1/2 cup peanut butter (creamy or chunky)
• 1/4 cup coconut milk (full-fat for richness)
• 2 tbsp soy sauce (low-sodium if preferred)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1 tsp honey (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F.
2. In a shallow bowl, mix the shredded coconut and panko breadcrumbs. In another bowl, place the flour. In a third bowl, beat the eggs.
3. Dip each shrimp first into the flour, shaking off excess, then into the beaten eggs, and finally coat with the coconut-panko mixture. Press gently to adhere.
4. Heat the vegetable oil in a large skillet over medium heat. Fry the coated shrimp in batches for 2-3 minutes per side, until golden brown. Drain on paper towels.
5. Thread the fried shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer.
6. For the peanut sauce, whisk together peanut butter, coconut milk, soy sauce, lime juice, honey, and red pepper flakes in a small bowl until smooth.
7. Grill the skewers for 1-2 minutes per side, just to get a slight char.
8. Serve the kebabs hot with the peanut sauce on the side for dipping.

Delight in the crispy exterior giving way to tender shrimp, with the peanut sauce adding a creamy, tangy contrast. Try serving these kebabs over a bed of coconut rice for a full tropical experience.

Outback Coconut Shrimp and Spinach Salad

Craving something tropical yet healthy? You’ll love this Outback Coconut Shrimp and Spinach Salad. It’s a perfect blend of crispy, sweet shrimp and fresh, leafy greens.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 cup shredded coconut (unsweetened for a healthier option)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 2 eggs, beaten (helps the coating stick)
• 1/4 cup all-purpose flour (or gluten-free alternative)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 cups baby spinach (washed and dried)
• 1/2 cup mango, diced (adds a sweet contrast)
• 1/4 cup red onion, thinly sliced (for a bit of bite)
• 1/4 cup cilantro, chopped (optional for garnish)
• 1/2 cup sweet chili sauce (for dipping or drizzling)
• Oil for frying (about 2 cups, or enough for 1 inch in pan)

Instructions

1. Preheat oil in a deep fryer or large pan to 350°F. Use a thermometer for accuracy.
2. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of coconut and panko.
3. Dredge each shrimp in flour, shaking off excess. Dip in egg, then coat with coconut mixture. Press lightly to adhere.
4. Fry shrimp in batches for 2-3 minutes until golden brown. Don’t overcrowd the pan to ensure even cooking.
5. Drain on paper towels to remove excess oil. Sprinkle with salt while still hot.
6. In a large bowl, toss spinach, mango, and red onion. Top with warm shrimp.
7. Drizzle with sweet chili sauce and garnish with cilantro if using. Serve immediately.

Here’s the deal: the shrimp are crispy outside, juicy inside, and the salad is fresh with a sweet-spicy kick. Try serving it with a side of jasmine rice for a fuller meal.

Outback Coconut Shrimp with Raspberry Glaze

Picture this: you’re craving something crispy, sweet, and a tad tropical. That’s where these coconut shrimp come in, paired with a tangy raspberry glaze that’ll have you reaching for seconds.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 1 cup all-purpose flour (for a lighter batter, substitute with rice flour)
• 2 eggs, beaten (add a splash of water to thin if needed)
• 1 1/2 cups shredded sweetened coconut (toast lightly for extra flavor)
• 1 cup panko breadcrumbs (for that extra crunch)
• 1/2 tsp salt (adjust to taste)
• Oil for frying (peanut or vegetable oil works best)
• 1 cup raspberry preserves (seedless for a smoother glaze)
• 2 tbsp water (to thin the glaze)
• 1 tbsp lime juice (freshly squeezed for brightness)

Instructions

1. Preheat your oil in a deep fryer or large pot to 350°F. Use a thermometer to ensure accuracy.
2. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of coconut, panko, and salt.
3. Dredge each shrimp in flour, shaking off excess. Dip into egg, then coat with the coconut mixture, pressing gently to adhere.
4. Fry shrimp in batches for 2-3 minutes until golden brown. Don’t overcrowd the pot to keep the oil temperature steady.
5. Transfer to a paper towel-lined plate to drain. Sprinkle with a pinch of salt while still hot.
6. For the glaze, combine raspberry preserves, water, and lime juice in a small saucepan. Heat over medium until smooth, about 3 minutes.
7. Serve shrimp warm with the raspberry glaze on the side for dipping or drizzle over the top for a pretty presentation.

Golden and crispy on the outside, juicy on the inside, these shrimp are a delightful contrast to the sweet and tart glaze. Try serving them over a bed of greens for a light meal or as a standout appetizer at your next gathering.

Outback Coconut Shrimp and Black Bean Tacos

Picture this: a sunny afternoon, a light breeze, and the irresistible aroma of coconut shrimp mingling with the earthy tones of black beans. That’s the vibe these tacos bring to your table—tropical, hearty, and utterly delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined (look for fresh or thawed frozen)
• 1 cup shredded coconut (sweetened for a hint of sweetness)
• 1 cup panko breadcrumbs (for extra crunch)
• 2 eggs, beaten (large eggs work best)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 1 can (15 oz) black beans, drained and rinsed (or cook your own)
• 8 small flour tortillas (corn for gluten-free)
• 1/2 cup vegetable oil (or any neutral oil for frying)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 lime, cut into wedges (for serving)
• 1/2 cup sour cream (or Greek yogurt for a lighter option)
• 1/4 cup chopped cilantro (optional for garnish)

Instructions

1. Preheat your oven to 200°F to keep cooked shrimp warm.
2. In three separate bowls, place flour, beaten eggs, and a mix of shredded coconut and panko breadcrumbs.
3. Season shrimp with salt and pepper. Dredge each shrimp in flour, dip in egg, then coat with the coconut-panko mixture. Tip: Press gently to ensure the coating sticks.
4. Heat oil in a large skillet over medium-high heat until it shimmers (about 350°F). Fry shrimp in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Transfer fried shrimp to a paper towel-lined plate, then keep warm in the oven.
6. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Wrap them in a clean towel to keep them soft and warm.
7. Assemble tacos by placing a few black beans on each tortilla, topping with shrimp, a dollop of sour cream, and a sprinkle of cilantro. Serve with lime wedges on the side.

How delightful these tacos are with their crispy coconut shrimp against the creamy black beans and tangy lime. Try serving them with a side of mango salsa for an extra tropical twist.

Outback Coconut Shrimp with Cucumber Raita

Ready to bring a taste of the tropics to your kitchen? This Outback Coconut Shrimp with Cucumber Raita is a crispy, flavorful dish that’s perfect for summer gatherings or when you’re craving something a little exotic. You’ll love the sweet and savory combo, and the raita adds a cool, refreshing touch.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 1 cup all-purpose flour (for a lighter batter, you can use half flour, half cornstarch)
• 1 cup sweetened shredded coconut (toast it lightly for extra flavor)
• 1 cup panko breadcrumbs (they give the shrimp an extra crunch)
• 2 eggs, beaten (helps the coating stick better)
• 1 cup buttermilk (or regular milk with a splash of vinegar)
• 1 medium cucumber, grated (squeeze out excess water for a thicker raita)
• 1 cup Greek yogurt (full-fat for creaminess)
• 1 tbsp lemon juice (freshly squeezed tastes best)
• 1 tsp cumin (toasted and ground releases more flavor)
• Salt to taste (start with 1/2 tsp and adjust)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. In a large bowl, mix the grated cucumber, Greek yogurt, lemon juice, cumin, and salt to make the raita. Chill in the fridge while you prepare the shrimp.
2. Set up three shallow dishes: one with flour, one with beaten eggs mixed with buttermilk, and one with a mix of coconut and panko.
3. Dip each shrimp first in flour, shaking off excess, then in the egg mixture, and finally coat well with the coconut-panko mix. Press gently to adhere.
4. Heat oil in a deep fryer or large pan to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Don’t overcrowd the pan.
5. Drain on paper towels to remove excess oil. Serve immediately with the chilled cucumber raita.

Crispy on the outside, juicy on the inside, these coconut shrimp are a delightful contrast of textures. The raita’s coolness balances the shrimp’s richness beautifully. Try serving them on a platter with lime wedges and a sprinkle of fresh cilantro for a vibrant presentation.

Outback Coconut Shrimp and Zucchini Noodles

Kick off your culinary adventure with this light yet satisfying dish that’s perfect for those evenings when you’re craving something tropical but want to keep it healthy. You’ll love the crispy coconut shrimp paired with the fresh, zesty zucchini noodles—it’s a match made in heaven!

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1 cup shredded coconut (unsweetened for a healthier option)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 2 large zucchinis, spiralized (about 4 cups)
• 2 tbsp coconut oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup all-purpose flour (for dredging)
• 2 eggs, beaten (helps the coating stick)
• 1 tbsp honey (for a hint of sweetness)
• 1 tbsp lime juice (freshly squeezed for best flavor)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the shredded coconut and panko breadcrumbs. Set aside.
3. Place the flour in another shallow bowl and the beaten eggs in a third bowl.
4. Dredge each shrimp in flour, shaking off the excess, then dip in the eggs, and finally coat with the coconut-panko mixture. Press gently to adhere.
5. Arrange the coated shrimp on the prepared baking sheet and drizzle with 1 tbsp of coconut oil.
6. Bake for 10-12 minutes, flipping halfway through, until the shrimp are golden and crispy.
7. While the shrimp bake, heat the remaining 1 tbsp of coconut oil in a large skillet over medium heat.
8. Add the zucchini noodles to the skillet and sauté for 2-3 minutes, just until tender but still crisp.
9. Season the zucchini noodles with salt, black pepper, honey, and lime juice, tossing to combine.
10. Serve the crispy coconut shrimp over the zucchini noodles immediately.

Now, the shrimp should be perfectly crispy on the outside and juicy on the inside, while the zucchini noodles offer a refreshing contrast. For an extra tropical twist, serve with a side of mango salsa or a drizzle of spicy mayo!

Conclusion

These 25 Delicious Outback Coconut Shrimp Recipes offer a treasure trove of flavors waiting to elevate your mealtime. Whether you’re craving something sweet, spicy, or savory, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love by pinning it on Pinterest. Happy cooking!

Bella Bacinos