Outback Coconut Shrimp Copycat

This copycat recipe is right on the money. I used a basic recipe and tweaked it until I thought it was just right. It is a lot of work to prepare this but the time spent was well worth it. This shrimp is delicious and the dipping sauce was great.


  • 8 ounces cream of coconut
  • 24 jumbo shrimp cooked, peeled, deveined, tail-on
  • 1 large egg
  • 3/4 cup flour all purpose, divided
  • 2/3 cup beer
  • 1+1/2 teaspoons baking powder
  • 3 cups coconut flakes sweetened, divided
  • vegetable oil for frying
  • 1 cup orange marmalade
  • 3 tablespoons horseradish
  • 2 tablespoons dijon mustard


Marinate shrimp in cream of coconut for 2 hours refrigerated in a ziplock bag, try to remove as much air as possible.

Remove shrimp from bag and pat dry lightly between two paper towels.

In a medium bowl, combine egg, 1/2 cup flour, beer, baking powder and 1 cup coconut flakes.

Place 1/4 cup flour in a shallow bowl.

Place remaining coconut flakes into another shallow bowl.

Hold shrimp by tail and dredge in flour, shaking off excess flour.

Dip shrimp in egg batter, allow excess to drip off.

Roll shrimp in coconut and place on a baking sheet lined with wax paper. Press shrimp lightly to form batter to the shrimp.

Refrigerate for 30 minutes.

Blend marmalade, horseradish and mustard in a bowl or food processor. I use the food processor so the rinds will be chopped fine.

Refrigerate until ready to use.

Heat oil to 350F in a deep fryer.

Fry shrimp in small batches turning once, for 1-2 minutes, or until golden brown.

Do not over cook or coconut will burn due to the sugar content.

Using tongs or basket, remove shrimp to paper towels to drain.

Serve warm with dipping sauce.

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