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Outback Coconut Shrimp (Air Fryer Copycat Recipe)

Name: Outback Coconut Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 pound large shrimp (peeled and deveined); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 cup all-purpose flour; 2 large eggs (beaten); 1 cup panko breadcrumbs; 1 cup shredded coconut (sweetened or unsweetened); 1/2 cup dipping sauce (for serving (optional))

Author: Laurie Fleming
Published: April 14, 2021

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Outback Coconut Shrimp brings that golden, crispy, tropical restaurant favorite right to your kitchen—no reservation required. This easy copycat wraps juicy shrimp in a sweet, crunchy coconut crust and crisps them up in minutes. Whether you’re hosting guests, planning a date night in, or just treating yourself, these shrimp are always a hit.

Golden crispy Outback Coconut Shrimp served with orange marmalade dipping sauce on a white plate.

If you’ve ever ordered the coconut shrimp at Outback Steakhouse, you already know the magic: a shatteringly crisp coconut coating giving way to a tender, plump shrimp inside. This version delivers the same crunch with a fraction of the oil, thanks to the air fryer. Dip them in a tangy homemade orange marmalade and you’ll swear you’re dining out.

Love recreating restaurant classics? This one sits right alongside the air fryer copycat Bloomin’ Onion and Outback-style shrimp on the barbie as a steakhouse favorite you can make on a weeknight.

Why You’ll Love This Crispy Outback Coconut Shrimp

Crispy coconut coating – A sweet, crunchy exterior that’s genuinely irresistible.
Juicy shrimp center – Tender, perfectly cooked shrimp in every single bite.
Restaurant-style at home – Skip the takeout and make this crowd-pleaser in your own kitchen.
Two ways to cook – Air fry it for a lighter version or deep fry for full indulgence.
Quick and easy – On the table in under 30 minutes with simple pantry ingredients.

Ingredients You’ll Need

Ingredients for Outback Coconut Shrimp: shrimp, flour, eggs, panko, and shredded coconut.

Large raw shrimp – Peeled and deveined, tails on for that classic look and easy dipping.
All-purpose flour – The base layer that helps everything else stick.
Eggs – Beaten, to bind the coating to the shrimp.
Panko breadcrumbs – The secret to extra crunch.
Sweetened shredded coconut – Gives that signature sweet, crispy crust.
Salt and pepper – For seasoning the shrimp.
Garlic powder – Optional, but adds a savory depth.
Vegetable oil spray – For air frying.
Orange marmalade or sweet chili sauce – Optional, for dipping.

Working with shrimp for the first time? My guide to air fryer frozen shrimp walks through thawing and prepping so your coating sticks perfectly every time.

How to Make Outback Coconut Shrimp

Breading station for Outback Coconut Shrimp: bowls of flour, beaten egg, and panko-coconut mix.

Step 1 – Season the shrimp. Pat the shrimp completely dry with paper towels, then season with salt, pepper, and garlic powder. Dry shrimp is the key to a coating that grips.

Step 2 – Set up your breading station. Line up three bowls: one with flour, one with beaten eggs, and one with the panko and shredded coconut mixed together.

Breaded coconut shrimp in a single layer in the air fryer basket, ready to cook.

Step 3 – Coat each shrimp. Dredge a shrimp in flour, dip it into the egg, then press it firmly into the coconut-panko mixture so the crust sticks and builds up thick.

Step 4 (Air Fryer Method). Preheat the air fryer to 400°F. Spray the basket with oil, arrange the shrimp in a single layer, mist the tops lightly, and cook 8–10 minutes, flipping halfway through, until golden and crisp.

Step 4 (Frying Method). Heat oil in a deep pan to 350°F. Fry the shrimp in batches for 2–3 minutes per side, until golden brown, then drain on paper towels.

Step 5 – Serve. Serve warm with your favorite dipping sauce and enjoy immediately, while the crust is at its crispiest.

Crispy Outback Coconut Shrimp on a plate with a bowl of dipping sauce on the side.

Recipe Tips for the Best Coconut Shrimp

Use large shrimp. Jumbo or extra-large shrimp hold up to the breading, cook evenly, and give you that satisfying restaurant-size bite.
Reach for sweetened coconut. It delivers the signature Outback sweetness and toasts beautifully in the air fryer.
Press the coating on. After the coconut-panko dip, gently press the crust onto each shrimp so it stays put and crisps up thick.
Flip halfway. In the air fryer, turn the shrimp and re-mist with oil for even browning on both sides.
Don’t crowd the basket. A single layer with space between each shrimp is what gives you crunch instead of steam.

What to Serve With Outback Coconut Shrimp

These crispy shrimp love a fresh, bright side to balance their sweetness. A cool Cracker Barrel-style coleslaw or a zesty copycat corn salsa adds refreshing contrast, while cilantro lime rice or garlic brown rice turns the appetizer into a full tropical dinner. Add air fryer cheesy broccoli and rice for a heartier plate. For dipping, you can’t beat tangy orange marmalade, a creamy remoulade sauce, or a sweet chili sauce like the one on my sweet chili chicken bites.

Golden Outback Coconut Shrimp served with tangy orange marmalade dipping sauce on a white plate.

Storing and Reheating

To store: Keep leftover coconut shrimp in an airtight container in the refrigerator for up to 3 days.

To reheat: Warm them in the air fryer at 350°F for 3–5 minutes—this brings the crust right back to crispy, far better than the microwave.

Outback Coconut Shrimp FAQs

Can I use frozen shrimp? Yes. Just thaw them fully and pat them completely dry before coating, or the crust won’t stick.

Is it better to fry or air fry? Both work beautifully. Air frying is lighter and still gets crispy; deep frying is extra golden and indulgent.

Can I make these ahead? You can bread the shrimp ahead and keep them in the fridge until you’re ready to cook.

What dipping sauce is most like Outback’s? Outback serves theirs with a sweet orange marmalade sauce, so a simple orange marmalade is the closest match. Sweet chili is a great second choice.

More Shrimp Recipes to Try

Craving more? Fans of this recipe also love my air fryer bang bang shrimp, honey garlic shrimp, garlic and lemon shrimp, and bacon-wrapped shrimp—all made in the air fryer. If it’s the coconut crust you’re after, my easy coconut shrimp is another take worth bookmarking.