Outback Steakhouse Coconut Shrimp and Dipping Sauce Recipes

Outback Steakhouse Coconut Shrimp and Dipping Sauce are easy to make at home. You can make some for dinner tonight or for your next party. Our Outback Steakhouse Recipes for their Coconut Shrimp Dipping Sauce taste just like the real thing.

Outback Steakhouse Coconut Shrimp Recipe

Dipped in beer batter, rolled in coconut and fried golden. Paired with our own Creole marmalade.

  • 12 Jumbo Shrimp
  • 8 fluid ounces flat Beer
  • 1 cup Self-Rising Flour
  • 2 cups sweetened flaked Coconut, divided
  • 2 tablespoons Sugar
  • 1/2 teaspoon Salt
  • Vegetable Oil, for frying
  • Paprika


To Make the Batter
  1. Use an electric mixer to combine the beer, flour, 1/2 cup of the coconut flakes, sugar and salt in medium bowl. 
  2. Mix well, then cover and refrigerate for at least one hour.

To Prepare the Shrimp
  1. De-vein and peel off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle. 
  2. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to cover the shrimp completely. 
  3. Pour the remainder of the coconut into a shallow bowl. 
  4. Be sure the shrimp are dry before battering.
  5. Sprinkle each shrimp lightly with paprika before the next step. 
  6. Dip one shrimp at a time into the batter, coating generously.

To Cook the Shrimp
  1. Drop the battered shrimp into the coconut and roll it around so that it is well coated. 
  2. Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through. 
  3. Drain on paper towels briefly before serving with marmalade sauce on the side.

Marmalade Dipping Sauce Recipe

  • 1/2 cup Orange Marmalade
  • 2 teaspoons Stone Ground Mustard
  • 1 teaspoon prepared Horseradish
  • 1 dash Salt

  1. Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.


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Photo of Outback Steakhouse Coconut Shrimp and Dipping Sauce is by Blake Handley and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License.