Copycat Outback Steakhouse Gold Coast Coconut Shrimp

Oh me. It was a happy day for the shrimp addict in me. I made copycat Outback Steakhouse Gold Coast coconut shrimp, along with an orange marmalade dipping sauce. The shrimp were incredible. So crispy. The perfect batter. And loaded with fantastic coconut. They were delicious and great on their own. But oh, they weren’t served by themselves. Alongside, the dipping sauce added a unique taste that offset some of that coconut sweetness. The two made for an unforgettable dinner dish.

Copycat Outback Steakhouse Gold Coast Coconut Shrimp

The Dipping Sauce Rocks!

Although the shrimp are the star of the show in these copycat Outback Steakhouse Gold Coast coconut shrimp, I cannot overstate how great the dipping sauce is. It’s somewhat reminiscent of cocktail sauce in that it has a good horseradish flavor. The orange keeps the tropical theme going. And along comes a great mustardy hit. It may sound a bit different, but I assure you, it’s different in a great way. There were no leftover shrimp or dipping sauce.

I used by small Fry Daddy fryer to make this dish. That required me to cook them in batches. For a quicker fry, ensuring that everything is done at the same time, I’d recommend using a larger fryer or Dutch oven.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

Copycat Outback Steakhouse Gold Coast Coconut Shrimp
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5 from 1 vote

Copycat Outback Steakhouse Gold Coast Coconut Shrimp

The dipping sauce is addicting. You might want to double the amounts.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Servings 4
Calories 463kcal

Ingredients

For the shrimp

For the dipping sauce

Instructions

For the dipping sauce

  • Place all ingredients in a small bowl. Stir until well combined. Cover and refrigerate for at least 1 hour before serving. Note: Also prepare the batter (below) at this time since it also requires 1 hour of resting time.

For the shrimp

  • To prepare the batter, place the beer, flour and 1/2 cup of the coconut flakes, sugar and salt into a medium-sized bowl. Whisk to combine well. Cover. Let sit for 1 hour.
  • Heat a few inches of oil in a Dutch oven or deep fryer to 350 F.
  • Place remaining coconut in a pie plate or shallow bowl.
  • Pat shrimp dry and sprinkle with paprika.
  • Working in batches if needed, dip shrimp into the beer batter, turning to coat completely.
  • Transfer the shrimp to the coconut and roll to coat well.
  • Fry shrimp 2-3 minutes or until shrimp are golden brown, turning them as they cook. Remove to a paper towel-lined plate to drain.
  • Serve shrimps with dipping sauce.

Nutrition

Calories: 463kcal | Carbohydrates: 81g | Protein: 6g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 498mg | Potassium: 232mg | Fiber: 6g | Sugar: 48g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

Parrot Bay Coconut Shrimp

This is it. The best shrimp I’ve ever made. With the best dipping sauce. I could eat these Parrot Bay coconut shrimp embarrassingly fast, and in embarrassingly large quantities. I’m not ashamed to admit it. They’re fantastic. Lightly crunchy. Lightly sweet. With a wonderful tropical sauce. There’s coconut all around, but it’s not overpowering at all. It’s perfect. These are amazingly good shrimp.

Parrot Bay Coconut Shrimp

Quality Ingredients Make For Great Shrimp

The key to these Parrot Bay coconut shrimp is to not skimp on the ingredients. Get quality coconut rum. Get good pina colada mix. And most importantly, get great shrimp. I only use wild-caught Florida or Louisiana shrimp. Shrimp to Shore ships as soon as their catch is caught.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

If you search around, you’ll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly. Or find a local fish monger that can get you shrimp. Don’t settle for less than the best, this dish deserves it.

Also try my other take on coconut shrimp with a dipping sauce.

Parrot Bay Coconut Shrimp
Print Pin
5 from 1 vote

Parrot Bay Coconut Shrimp

If you search around, you'll find quality shrimp that is fresh-caught, not farm-raised, and can be delivered to your doorstep quickly.
Course Appetizer or Main
Cuisine American
Keyword coconut, deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 910kcal

Ingredients

For the Pina Colada Dipping Sauce

For the Shrimp

Instructions

For the Pina Colada Dipping Sauce

  • Combine all ingredients. Refrigerate until ready to use.

For the Shrimp

  • Heat a few inches of oil to 350 F in a Dutch oven or deep fryer.
  • Set out three medium bowls.
  • In the first bowl, place 3/4 cups of flour.
  • In the second bowl, combine the remaining 3/4 cup of flour, sugar and salt. Add the milk and rum and stir or whisk until smooth.
  • In the last bowl combine the panko and coconut.
  • Let the wet batter stand for minutes.
  • Working in batches, dip the shrimp in the bowl of flour. Toss to coat. Shake off any excess flour.
  • Next, transfer the shrimp to the wet batter and dunk and turn to coat well. Shake off any excess batter.
  • Last, place the shrimp in the panko mixture and toss to coat.
  • Fry the shrimp for 2-3 minutes or until golden brown. Remove to a wire rack or paper towel-lined plate to drain.
  • Serve hot with the pina colada dipping sauce.

Nutrition

Calories: 910kcal | Carbohydrates: 135g | Protein: 21g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 585mg | Potassium: 577mg | Fiber: 8g | Sugar: 40g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 288mg | Iron: 7mg

Nutritional values are approximate.