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Coconut Shrimp with Orange-Chili Dipping Sauce


Averie Cooks, modified
~ This recipe as written deep fries the shrimp. I used less oil & pan fried the shrimp in batches, which does take longer. I use 1½ lb shrimp for my family. This is an Outback Copycat recipe.

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Rate this recipe 4.4/5 (7 Votes)


  • Shrimp
  • 1 to 1 1/2 lb large shrimp, peeled & deveined
  • 1/2 cup flour
  • Salt & pepper, to taste
  • 2 large eggs
  • 1 cup sweetened shredded coconut
  • 3/4 cup Panko breadcrumbs
  • 2 About 2 cups canola, vegetable, or coconut oil, if deep frying OR less oil if pan frying
  • Sauce
  • 1/2 cup orange marmalade
  • 1/3 cup sweet Thai chili sauce
  • Pinch salt, optional & to taste
  • Pinch cayenne pepper, optional & to taste


Servings 4
Adapted from


Step 1

Heat oven to 250 degrees. In a shallow bowl, add the flour, salt, & pepper; stir to combine. In second shallow bowl, add the eggs & beat. In a third shallow bowl, add the coconut & Panko; stir to combine. In a large pan, add the oil & heat over medium-high heat. Dip shrimp in flour, then egg, then the coconut-Panko mixture, pressing the coconut into the shrimp. Add shrimp in batches to hot pan. Fry for 2-3 minutes on each side, or until golden brown. Place cooked shrimp in a baking dish & put in the oven to keep warm.

Sauce: Add the sauce ingredients to a small bowl. You can refrigerate any leftover shrimp, then reheat in 350 degree oven for 15-20 minutes.

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