Get ready to indulge in a culinary adventure that will take you straight to the beachside bars of Australia! We’ve rounded up 18 mouth-watering Outback-inspired coconut shrimp recipes that are sure to satisfy your cravings. From classic beer-battered shrimp to innovative tacos and spring rolls, we’ve got it all covered. In this article, we’ll be exploring a world of flavors where spices meet tropical paradise.
From the heat of Thai-inspired sweet chili sauce to the tanginess of lime crema, each recipe is carefully crafted to balance bold flavors with tender and juicy shrimp. Whether you’re a seasoned chef or just starting your cooking journey, these recipes are sure to delight both kids and adults alike.
So, grab your apron, preheat that oven or air fryer, and get ready to dive into the world of crispy Outback coconut shrimp recipes!
Spicy Coconut Beer-Battered Shrimp
Elevate your seafood game with this bold and addictive recipe that combines the sweetness of coconut, the spiciness of chili flakes, and the crunch of beer-batter. Perfect for a unique dinner party or casual gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup coconut milk
– 1/4 cup beer (any type)
– 1 teaspoon chili flakes
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Add coconut milk, beer, chili flakes, and black pepper. Whisk until smooth.
3. Dip each shrimp into the batter, making sure they’re fully coated.
4. Heat about 1/2-inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered shrimp for 2-3 minutes per side, or until golden brown and crispy.
6. Drain on paper towels and serve immediately.
Cooking Time: 10-12 minutes
Sweet and Spicy Coconut Shrimp Skewers
Elevate your appetizer game with these flavorful shrimp skewers, perfectly balanced between sweet and spicy.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup unsweetened shredded coconut
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons hot sauce (such as sriracha)
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together coconut, honey, soy sauce, hot sauce, olive oil, and ginger.
3. Add shrimp to the marinade and toss to coat; refrigerate for at least 30 minutes or up to 2 hours.
4. Thread marinated shrimp onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
6. Serve immediately with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Coconut Panko Crusted Shrimp with Mango Salsa
Experience the tropical fusion of flavors and textures with this sweet and savory dish, perfect for a quick and impressive dinner party.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 cup coconut panko breadcrumbs
– 2 tablespoons unsweetened shredded coconut
– 1 teaspoon grated lime zest
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 ripe mango, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon freshly squeezed lime juice
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together coconut panko breadcrumbs, unsweetened shredded coconut, lime zest, salt, and black pepper.
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.
5. Bake for 8-10 minutes or until golden brown.
6. Meanwhile, combine mango, jalapeño, lime juice, and honey in a bowl.
7. Serve cooked shrimp with Mango Salsa and enjoy!
Cooking Time: 12-15 minutes
Outback-Style Coconut Shrimp with Pineapple Dip
Get ready to transport your taste buds to the islands with this mouthwatering Outback-Style Coconut Shrimp recipe, paired with a sweet and tangy Pineapple Dip. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
For the shrimp:
– 12 large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons melted butter
– 1 teaspoon paprika
– Salt and pepper to taste
For the pineapple dip:
– 1 cup crushed pineapple
– 1 cup sour cream
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together panko breadcrumbs and unsweetened shredded coconut.
3. Dip each shrimp in melted butter, then coat in breadcrumb mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with any remaining butter.
5. Bake for 12-15 minutes or until golden brown.
6. Meanwhile, combine pineapple dip ingredients in a bowl. Refrigerate until serving.
Cooking Time: 20-25 minutes
Enjoy your Outback-Style Coconut Shrimp with Pineapple Dip!
Thai-Inspired Coconut Shrimp with Sweet Chili Sauce
Experience the bold flavors of Thailand with this sweet and spicy shrimp dish. Crunchy coconut-crusted shrimp are served with a tangy sweet chili sauce, perfect for a quick and impressive meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 1/2 cup shredded coconut
– 1/4 cup unsweetened coconut flakes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon salt
– Sweet chili sauce (store-bought or homemade)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, mix together panko breadcrumbs and shredded coconut.
3. Dip each shrimp in the breadcrumb mixture, pressing gently to adhere.
4. Heat oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side, until golden brown.
5. Serve with sweet chili sauce and garnish with cilantro leaves.
Cooking Time: 15 minutes
Coconut Shrimp Tacos with Lime Crema
This tropical twist on traditional tacos combines succulent shrimp coated in a flavorful coconut crust, served in a crispy taco shell and topped with a zesty lime crema.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup panko breadcrumbs
– 1/4 cup shredded coconut
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8-10 corn tortillas
– Lime crema (see below)
– Optional toppings: diced mango, chopped cilantro, sliced avocado
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs and shredded coconut.
3. Dip each shrimp in olive oil, then coat in breadcrumb mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with lime juice and sprinkle with salt and pepper.
5. Bake for 8-10 minutes or until shrimp are pink and cooked through.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by placing cooked shrimp on a warmed tortilla, topping with lime crema and desired toppings.
Cooking Time: 12-15 minutes
Coconut Shrimp Curry with Jasmine Rice
This flavorful and aromatic curry is a perfect blend of sweet and spicy, featuring succulent shrimp coated in coconut flakes and served over fluffy jasmine rice. A delicious and exotic meal that’s sure to impress!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 can (14 oz) coconut milk
– 1 cup jasmine rice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together coconut flakes and a pinch of salt.
3. Dip each shrimp into the coconut mixture, pressing gently to adhere.
4. Heat oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side, until pink and cooked through.
5. Remove shrimp from skillet and set aside.
6. In the same skillet, add onion and garlic; cook until softened.
7. Add curry powder and coconut milk; stir to combine. Bring to a simmer.
8. Serve curry over jasmine rice, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Air Fryer Coconut Shrimp with Apricot Glaze
Elevate your snack game with this unique Air Fryer recipe that combines the crunch of coconut shrimp with the sweetness of apricot glaze. This flavorful treat is perfect for a quick appetizer or snack.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup shredded coconut
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt to taste
– 1/4 cup apricot glaze (store-bought or homemade)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the Air Fryer to 400°F (200°C).
2. In a bowl, mix together coconut, olive oil, garlic powder, and salt.
3. Add the shrimp to the bowl and toss until evenly coated with the coconut mixture.
4. Load the shrimp into the Air Fryer basket in a single layer. Cook for 4-5 minutes or until lightly browned.
5. During the last minute of cooking, brush the apricot glaze over the shrimp.
6. Remove from the Air Fryer and garnish with cilantro leaves, if desired.
Cooking Time: 4-5 minutes
Coconut Shrimp Po’ Boy Sandwich
Coconut Shrimp Po’ Boy Sandwich Recipe
This mouthwatering sandwich combines the crispy texture of coconut-crusted shrimp with the creamy richness of remoulade sauce, all nestled between a soft and fluffy baguette.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup panko breadcrumbs
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons butter, melted
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 4 baguette slices
– Remoulade sauce (store-bought or homemade)
– Lettuce leaves
– Tomato slices (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 melted butter, then coat in the coconut-panko mixture.
4. Place coated shrimp on a baking sheet lined with parchment paper and bake for 8-10 minutes or until pink and crispy.
5. Assemble sandwich by spreading remoulade sauce on each baguette slice, topping with a few shrimp, lettuce leaves, and tomato slices (if using).
6. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Baked Coconut Shrimp with Honey Mustard Sauce
Savor the sweet and tangy flavors of this indulgent appetizer or main course, featuring succulent shrimp coated in a crispy coconut crust and served with a rich honey mustard sauce.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 cup shredded coconut
– 2 tablespoons panko breadcrumbs
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup honey
– 1/4 cup Dijon mustard
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together shredded coconut, panko breadcrumbs, paprika, salt, and pepper.
3. Dip each shrimp into the coconut 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.
6. Meanwhile, whisk together honey, Dijon mustard, and lemon juice in a small bowl.
7. Serve warm shrimp with Honey Mustard Sauce for dipping.
Cooking Time: 12-15 minutes
Coconut Shrimp Stir-Fry with Bell Peppers
This sweet and savory stir-fry combines succulent shrimp, crunchy bell peppers, and toasted coconut flakes for a flavorful and healthy meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 cup sliced bell peppers (any color)
– 1/4 cup shredded coconut
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove from skillet.
3. In the same skillet, add bell peppers and cook until tender, about 4-5 minutes.
4. Stir in coconut flakes, garlic, soy sauce, and honey. Cook for 1 minute.
5. Add cooked shrimp back into the skillet and stir to combine with coconut mixture.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Coconut Shrimp Ceviche with Avocado
Elevate your ceviche game with this tropical twist on a classic dish! Sweet coconut flakes and crispy shrimp pair perfectly with fresh avocado, creating a refreshing and flavorful treat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup coconut flakes
– 1/4 cup freshly squeezed lime juice
– 1 ripe avocado, diced
– 1 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine shrimp, coconut flakes, lime juice, and salt. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Just before serving, stir in diced avocado, red onion, and chopped jalapeño.
3. Taste and adjust seasoning as needed.
4. Garnish with fresh cilantro leaves and serve chilled.
Cooking Time: None! This dish is best served immediately after preparing.
Coconut Shrimp Lettuce Wraps with Peanut Sauce
A tropical twist on traditional wraps, these coconut shrimp lettuce wraps are served with a creamy peanut sauce for dipping.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup panko breadcrumbs
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon olive oil
– 1 teaspoon coconut flakes
– Salt and pepper to taste
– 4 large lettuce leaves
– Peanut sauce (store-bought or homemade, see below)
– Optional: sliced avocado, diced mango
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, mix together panko breadcrumbs and unsweetened shredded coconut.
3. Dip each shrimp in 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 coconut flakes.
5. Bake for 8-10 minutes or until pink and cooked through.
6. Assemble wraps by placing a cooked shrimp on a lettuce leaf, adding optional avocado or mango if desired.
7. Serve with peanut sauce for dipping.
Peanut Sauce:
(For homemade, combine 1/2 cup creamy peanut butter, 1 tablespoon soy sauce, 1 tablespoon honey, and 1 tablespoon lime juice. Whisk until smooth.)
Cooking Time: 10-12 minutes
Coconut Shrimp and Pineapple Fried Rice
This tropical fusion dish combines succulent coconut shrimp with savory pineapple fried rice, perfect for a quick and flavorful meal or as a unique appetizer for your next gathering.
Ingredients:
For the Coconut Shrimp:
– 12 large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 2 tablespoons unsweetened shredded coconut
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, beaten
– Vegetable oil for frying
For the Pineapple Fried Rice:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced fresh pineapple
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Prepare coconut shrimp by mixing panko breadcrumbs, unsweetened shredded coconut, salt, and black pepper in a bowl. Dip each shrimp into beaten eggs and then coat with coconut mixture. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat; fry shrimp until golden brown, about 2-3 minutes per side.
2. In the same skillet, add diced onion and minced garlic; cook until translucent. Add cooked rice, pineapple, salt, and pepper; stir-fry for about 5 minutes or until heated through.
3. Serve coconut shrimp on top of pineapple fried rice and enjoy!
Cooking Time: About 15-20 minutes
Coconut Shrimp Salad with Citrus Dressing
A refreshing twist on traditional shrimp salads, this recipe combines succulent coconut-crusted shrimp with a zesty citrus dressing and a medley of crisp greens.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 cup shredded coconut
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed grapefruit juice
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup chopped red bell pepper
– 1/2 cup chopped cucumber
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together shredded coconut and salt.
3. Dip each shrimp into the coconut mixture, coating evenly.
4. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 8-10 minutes or until pink and cooked through.
6. Whisk together citrus juices, garlic, and pepper to make dressing.
7. In a large bowl, combine mixed greens, bell pepper, cucumber, and baked shrimp.
8. Pour citrus dressing over the top and toss to coat.
Cooking Time: 15-20 minutes
Coconut Shrimp Spring Rolls with Dipping Sauce
Elevate your appetizer game with these crispy coconut shrimp spring rolls served with a creamy dipping sauce. Perfect for parties or a quick snack, this recipe is sure to delight.
Ingredients:
– 1 package of spring roll wrappers (about 20-24 wrappers)
– 1 pound large shrimp, peeled and deveined
– 1/2 cup shredded coconut
– 1/4 cup panko breadcrumbs
– 1 tablespoon olive oil
– 1 egg, beaten
– Dipping sauce ingredients: 1/2 cup mayonnaise, 1/4 cup sriracha, 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together shredded coconut and panko breadcrumbs.
3. Dip each shrimp into the beaten egg, then coat with coconut-panko mixture.
4. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 12-15 minutes or until golden brown.
6. Assemble spring rolls by placing 2-3 cooked shrimp in each wrapper. Fold and seal the wrappers.
7. Serve with dipping sauce made by mixing mayonnaise, sriracha, and honey.
Cooking Time: 20-25 minutes
Coconut Shrimp Pizza with Spicy Mayo Drizzle
Coconut Shrimp Pizza with Spicy Mayo Drizzle: A flavorful twist on traditional pizza, featuring succulent shrimp coated in coconut flakes and crispy breading, served atop a crispy crust with melted mozzarella cheese.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1/2 cup panko breadcrumbs
– 1/4 cup unsweetened shredded coconut
– 2 tbsp olive oil
– 1 pizza crust (homemade or store-bought)
– 8 oz mozzarella cheese, shredded
– Spicy Mayo Drizzle:
+ 1/2 cup mayonnaise
+ 2 tbsp sriracha sauce
+ 1 tsp lime juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a shallow dish, mix together panko breadcrumbs and coconut flakes.
3. Dip each shrimp in the breadcrumb mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 8-10 minutes or until golden brown.
5. Roll out pizza crust and spread mozzarella cheese evenly.
6. Arrange cooked shrimp on top of the pizza.
7. Bake in preheated oven for an additional 12-15 minutes, or until crust is crispy and cheese is melted.
8. Prepare Spicy Mayo Drizzle by mixing all ingredients together. Drizzle over the pizza before serving.
Cooking Time: 25-30 minutes
Coconut Shrimp Sliders with Coleslaw
These bite-sized coconut shrimp sliders are a flavorful and refreshing twist on traditional burgers. The combination of crispy coconut shrimp, tangy coleslaw, and soft buns is sure to please even the pickiest eaters.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 2 tablespoons unsweetened shredded coconut
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 12 hamburger buns
– Coleslaw (store-bought or homemade)
– Lettuce, tomato, and pickles for toppings
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 mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper.
5. Bake for 12-15 minutes or until golden brown.
6. Assemble sliders by placing coconut shrimp on hamburger buns, topping with coleslaw, lettuce, tomato, and pickles.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the crispiest, most flavorful coconut shrimp recipes! From spicy twists like Beer-Battered Shrimp and Sweet Chili Sauce to tropical treats like Mango Salsa and Pineapple Dip, these 18 mouth-watering Outback-inspired recipes are sure to satisfy your cravings. Whether you’re in the mood for a quick weeknight dinner or a show-stopping party appetizer, there’s something for everyone on this list. So go ahead, get creative, and dive into the world of coconut shrimp perfection!
