Get ready to take your taste buds on a tropical getaway with these 18 crispy Outback coconut shrimp recipes! Whether you’re in the mood for something classic and comforting or adventurous and exotic, we’ve got you covered. From sweet chili sauce to mango salsa and beyond, each of these mouth-watering dishes is sure to satisfy your cravings.
Crispy Coconut Shrimp with Sweet Chili Sauce
This tropical twist on traditional shrimp is a flavorful and visually appealing appetizer or main course. Crispy coconut flakes give the shrimp a satisfying crunch, while the sweet chili sauce adds a tangy and spicy kick.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 2 tablespoons unsweetened shredded coconut
– 1/4 cup grated Parmesan cheese
– 2 eggs
– 1 teaspoon paprika
– Salt and pepper to taste
– Sweet Chili Sauce (recipe below)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together panko breadcrumbs, unsweetened shredded coconut, and Parmesan cheese.
3. Dip each shrimp into the eggs and then coat in the breadcrumb mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes or until golden brown and crispy.
Sweet Chili Sauce:
– 1/2 cup ketchup
– 1/4 cup honey
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes
Combine all ingredients in a bowl and stir until smooth. Serve with Crispy Coconut Shrimp.
Cooking Time: 12-15 minutes (plus 5-10 minutes for sauce preparation)
Outback-Style Coconut Shrimp with Mango Salsa
Experience the tropical flavors of Australia with this sweet and savory coconut shrimp recipe, paired with a tangy mango salsa. Perfect for a quick dinner or appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup shredded coconut
– 1/4 cup panko breadcrumbs
– 2 tablespoons unsweetened shredded coconut
– 1 tablespoon olive oil
– Salt and pepper to taste
– Mango Salsa (see below)
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together shredded coconut, panko breadcrumbs, and unsweetened shredded coconut.
3. Dip each shrimp into the coconut mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
5. Bake for 12-15 minutes or until pink and cooked through.
6. Serve with Mango Salsa.
Cooking Time: 15 minutes
Golden Coconut Shrimp with Pineapple Dipping Sauce
Elevate your snack game with this sweet and savory recipe that combines succulent shrimp, crispy coconut flakes, and a tangy pineapple dipping sauce. Perfect for a quick appetizer or party treat!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup unsweetened shredded coconut
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup pineapple juice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together coconut, garlic, salt, and pepper.
3. Add shrimp to the coconut mixture; toss until evenly coated.
4. Place shrimp on a baking sheet lined with parchment paper; drizzle with oil.
5. Bake for 12-15 minutes or until pink and cooked through.
6. Meanwhile, combine pineapple juice and chopped cilantro (if using); refrigerate until chilled.
7. Serve golden coconut shrimp with pineapple dipping sauce.
Cooking Time: 15 minutes
Spicy Coconut Shrimp with Lime Aioli
Spicy Coconut Shrimp with Lime Aioli Recipe
Get ready to spice up your seafood game with this addictive dish that combines succulent shrimp, crispy coconut flakes, and a zesty lime aioli. Perfect for a quick weeknight dinner or a party appetizer!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons cornstarch
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup panko breadcrumbs
– Vegetable oil for frying
– Lime Aioli (see below)
– Fresh lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together coconut, cornstarch, cumin, smoked paprika, and cayenne pepper.
3. Dip each shrimp into the coconut mixture, pressing gently to adhere.
4. Dredge coated shrimp in panko breadcrumbs, shaking off excess.
5. Fry shrimp in hot oil until golden brown (about 2-3 minutes per side). Drain on paper towels.
6. Serve with Lime Aioli and a squeeze of fresh lime juice.
Lime Aioli:
– 1/2 cup mayonnaise
– Juice of 1 lime
– 1 tablespoon chopped fresh cilantro
– Salt, to taste
Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.
Beer-Battered Coconut Shrimp with Honey Mustard
Elevate your seafood game with this crispy, sweet, and tangy dish that combines the flavors of coconut, beer, and honey mustard. Perfect for a special occasion or a casual dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 1/2 cup shredded coconut
– 1/4 cup cold beer
– 2 tablespoons unsalted butter, melted
– 1 tablespoon honey mustard
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a shallow dish, mix together panko breadcrumbs and shredded coconut.
2. Dip each shrimp into the beer batter (beer, melted butter, and a pinch of salt), then coat in the coconut mixture, pressing gently to adhere.
3. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry shrimp for 2-3 minutes on each side, until golden brown and crispy.
4. Remove shrimp from oil with a slotted spoon and place on paper towels to drain excess oil.
5. Serve warm with honey mustard for dipping. Garnish with fresh herbs if desired.
Cooking Time: About 10-12 minutes total
Coconut Shrimp Tacos with Avocado Crema
This recipe combines the sweet and savory flavors of coconut shrimp with the creaminess of avocado crema, all wrapped up in a crispy taco shell. Perfect for a unique dinner or party appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup panko breadcrumbs
– 1/4 cup shredded coconut
– 1/4 cup grated lime zest
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 taco shells
– Avocado crema (see below)
– Optional toppings: diced tomatoes, chopped cilantro, sliced radishes
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, mix together panko breadcrumbs, shredded coconut, and lime zest.
3. Dip each shrimp in the breadcrumb mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper and drizzle with olive oil.
5. Bake for 8-10 minutes or until cooked through.
6. Warm taco shells according to package instructions.
7. Assemble tacos by placing coconut shrimp inside each shell and topping with avocado crema and desired toppings.
Avocado Crema:
– 2 ripe avocados, mashed
– 1/2 lime, juiced
– 1 tablespoon mayonnaise
– Salt and pepper to taste
Combine all ingredients in a bowl and mix until smooth. Refrigerate until ready to use.
Panko-Crusted Coconut Shrimp with Orange Marmalade Dip
Elevate your seafood game with this sweet and savory combination of crispy coconut shrimp and tangy orange marmalade dip. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup Panko breadcrumbs
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup orange marmalade
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together Panko breadcrumbs and unsweetened shredded coconut.
3. Dip each shrimp into the breadcrumb mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
5. Bake for 12-15 minutes or until golden brown and cooked through.
6. Serve immediately with orange marmalade dip for dipping.
Cooking Time: 12-15 minutes
Coconut Shrimp Skewers with Teriyaki Glaze
Coconut Shrimp Skewers with Teriyaki Glaze Recipe
Elevate your shrimp game with this sweet and savory recipe, featuring coconut-crusted shrimp skewers smothered in a rich teriyaki glaze.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup unsweetened shredded coconut
– 1/4 cup panko breadcrumbs
– 2 tablespoons vegetable oil
– 1 tablespoon teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
Instructions:
1. Preheat oven to 400°F (200°C).
2. Thread shrimp onto skewers.
3. In a shallow dish, mix together coconut and panko breadcrumbs.
4. Dip each shrimp into the breadcrumb mixture, coating evenly.
5. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with vegetable oil and toss to coat.
6. Bake for 8-10 minutes or until shrimp are pink and cooked through.
7. While shrimp is cooking, whisk together teriyaki sauce, soy sauce, brown sugar, garlic, and ginger in a small bowl.
8. Remove shrimp from oven and brush with the teriyaki glaze. Serve immediately.
Cooking Time: 15-18 minutes
Air-Fried Coconut Shrimp with Spicy Mayo
Savor the tropical flavors of coconut and spice in this air-fried shrimp recipe, perfect for a quick and easy dinner or appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup unsweetened shredded coconut
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup Spicy Mayo (see below for recipe)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat air fryer to 375°F.
2. In a bowl, mix together coconut, olive oil, salt, and pepper.
3. Add shrimp to the bowl and toss to coat evenly with the coconut mixture.
4. Place shrimp in a single layer in the air fryer basket. Cook for 4-5 minutes or until pink and cooked through.
5. Serve immediately with Spicy Mayo sauce.
Spicy Mayo Recipe:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lime juice
– Salt to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Coconut Shrimp Lettuce Wraps with Peanut Sauce
This recipe combines the crunch of coconut shrimp with the freshness of lettuce and the creaminess of peanut sauce, making for a deliciously unique and easy meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup panko breadcrumbs
– 2 tablespoons unsweetened shredded coconut
– 1 tablespoon vegetable oil
– 4 lettuce leaves
– Peanut Sauce (see below)
– Optional: chopped cilantro, lime wedges
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 1/4 cup honey
– 2 tablespoons water
– 1 tablespoon rice vinegar
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together panko breadcrumbs and unsweetened shredded coconut.
2. Dip each shrimp into the breadcrumb mixture, coating evenly.
3. Heat vegetable oil in a large skillet over medium-high heat. Cook coated shrimp for 2-3 minutes per side, until golden brown.
4. Assemble wraps by placing cooked shrimp onto lettuce leaves, then drizzle with Peanut Sauce.
5. Serve immediately and garnish with chopped cilantro and lime wedges if desired.
Cooking Time: 10-12 minutes
Coconut Shrimp Po’ Boy Sandwich with Remoulade
A tropical twist on a classic sandwich, this Coconut Shrimp Po’ Boy is a flavorful and indulgent treat. Crispy coconut shrimp are served on a soft baguette with creamy remoulade sauce and crunchy lettuce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 baguette slices
– Remoulade sauce (store-bought or homemade)
– Lettuce leaves
Instructions:
1. In a shallow dish, mix together panko breadcrumbs and unsweetened shredded coconut.
2. Dip each shrimp into the mayonnaise mixture (mayo, mustard, Worcestershire sauce, paprika, salt, and pepper), then coat in the coconut-panko mixture.
3. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry shrimp for 2-3 minutes on each side, until golden brown.
4. Assemble Po’ Boys by placing fried shrimp onto baguette slices, topping with remoulade sauce and lettuce leaves.
Cooking Time: 15-20 minutes
Coconut Shrimp Curry with Jasmine Rice
Experience the tropical flavors of Thailand with this rich and creamy coconut shrimp curry served over fragrant jasmine rice. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup coconut milk
– 1/4 cup curry paste
– 1 can (14 oz) coconut water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Jasmine rice: 2 cups cooked
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. In a separate saucepan, combine coconut milk, curry paste, and coconut water. Bring to a simmer.
5. Add cooked shrimp to the sauce; stir to coat. Season with salt and pepper.
6. Serve over jasmine rice and garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Coconut Shrimp Stir-Fry with Vegetables
This tropical twist on a classic stir-fry combines the sweetness of coconut shrimp with the crunch of fresh vegetables, perfect for a quick and flavorful dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup shredded coconut
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a shallow dish, mix together coconut and panko breadcrumbs.
2. Dip each shrimp into the coconut mixture, coating evenly.
3. Heat oil in a large skillet or wok over medium-high heat. Add shrimp and cook until golden brown, about 2-3 minutes per side.
4. Remove shrimp from skillet and set aside. Leave any remaining coconut flakes behind.
5. In the same skillet, add onion, garlic, bell pepper, and carrot. Cook until vegetables are tender-crisp, about 3-4 minutes.
6. Add soy sauce to the skillet and stir to combine. Return shrimp to the skillet and toss with vegetables and sauce.
7. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Coconut Shrimp Ceviche with Fresh Lime Juice
Coconut Shrimp Ceviche with Fresh Lime Juice Recipe
This refreshing ceviche is a twist on the classic dish, featuring succulent shrimp marinated in a zesty coconut and lime juice mixture. Perfect for warm weather or as an appetizer for any occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup coconut milk
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large bowl, combine the shrimp and coconut milk. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Just before serving, stir in the lime juice, honey, salt, and black pepper.
3. Taste and adjust the seasoning as needed.
4. Garnish with chopped cilantro, if desired.
5. Serve chilled.
Cooking Time: 0 minutes (preparation only)
Coconut Shrimp Salad with Citrus Vinaigrette
Experience the perfect blend of tropical flavors and refreshing textures with this Coconut Shrimp Salad, topped with a zesty Citrus Vinaigrette.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup unsweetened shredded coconut
– 1/4 cup mayonnaise
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon honey
– Salt and pepper to taste
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup diced mango
– 1/4 cup chopped cilantro
– Citrus Vinaigrette (recipe below)
Citrus Vinaigrette:
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon freshly squeezed grapefruit juice
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Toss shrimp with coconut, mayonnaise, lime juice, and honey. Spread on a baking sheet and bake for 8-10 minutes or until pink.
2. In a large bowl, combine mixed greens, mango, and cilantro.
3. Drizzle Citrus Vinaigrette over the salad and toss to coat.
4. Top with coconut shrimp and serve immediately.
Cooking Time: 15-20 minutes
Coconut Shrimp Spring Rolls with Sweet Chili Dip
Elevate your snack game with this addictive fusion of crispy spring rolls and sweet chili goodness.
Ingredients:
For the Shrimp Filling:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsweetened shredded coconut
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes
For the Spring Rolls:
– 1 package spring roll wrappers (usually found in the produce section)
– Vegetable oil for frying
For the Sweet Chili Dip:
– 1 cup powdered sugar
– 2 tablespoons honey
– 2 tablespoons ketchup
– 1 tablespoon sriracha sauce
– 1/4 teaspoon salt
– 1/4 cup water
Instructions:
1. Preheat a deep fryer or a pot with at least 3-4 inches of vegetable oil to 350°F.
2. In a bowl, mix together shrimp, coconut, soy sauce, honey, and red pepper flakes.
3. Lay a spring roll wrapper on a flat surface and place about 1 tablespoon of the shrimp mixture in the center.
4. Fold the bottom half up over the filling, then fold in the sides and roll into a tight cylinder. Repeat with remaining wrappers and filling.
5. Fry the spring rolls for 2-3 minutes or until golden brown, flipping halfway through. Drain on paper towels.
6. For the Sweet Chili Dip, whisk together powdered sugar, honey, ketchup, sriracha sauce, and salt in a bowl. Add water as needed to achieve desired consistency.
Cooking Time: 10-12 minutes (including frying time)
Coconut Shrimp Flatbread with Mango Chutney
Elevate your snack game with this unique flatbread recipe, featuring crispy coconut shrimp and a tangy mango chutney.
Ingredients:
– 1 package of flatbread
– 1/2 cup shredded coconut
– 1/4 cup panko breadcrumbs
– 2 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 12 large shrimp, peeled and deveined
– 1/4 cup unsalted butter, melted
– Mango chutney (store-bought or homemade)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together coconut, panko breadcrumbs, salt, and pepper.
3. Dip each shrimp into the beaten eggs and then coat with the coconut mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
5. Meanwhile, warm flatbread in the oven for 2-3 minutes or according to package instructions.
6. Spread mango chutney on top of flatbread, followed by toasted coconut shrimp.
7. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 20-25 minutes
Coconut Shrimp Pasta with Creamy Coconut Sauce
Elevate your pasta game with this tropical twist! This recipe combines succulent coconut shrimp with a rich and creamy sauce, all on top of al dente pasta.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 oz pasta (such as linguine or fettuccine)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup coconut cream
– 1 tablespoon unsalted butter
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Prepare the shrimp by coating with flour, then dipping in beaten eggs and finally rolling in coconut-panko mixture.
3. Cook pasta according to package instructions.
4. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
5. Add cooked shrimp and cook for 2-3 minutes or until pink and fully cooked.
6. Remove from heat and stir in heavy cream, coconut cream, and butter until smooth.
7. Combine cooked pasta, shrimp, and sauce. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the tropical flavors of Australia with these 18 crispy Outback Coconut Shrimp recipes! From classic combinations like Crispy Coconut Shrimp with Sweet Chili Sauce to innovative twists like Coconut Shrimp Tacos with Avocado Crema and Coconut Shrimp Po’ Boy Sandwich with Remoulade, there’s a recipe for every taste bud. Discover how beer-battering, air-frying, or pan-cooking can elevate the crunchiness of these sweet treats. Whether you’re in the mood for something spicy, tangy, or creamy, this article has got you covered!
