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Nutrition Facts
Serving Size 1 (284g) Recipe makes 4 servings
Calories 583
Calories from Fat 165		(28%)
Amount Per Serving		%DV
	Total Fat 18.4g	28%
	Saturated Fat 15.0g	74%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 127mg		42%
Sodium 738mg		30%
Potassium 388mg		11%
Total Carbohydrate 81.4g		27%
	Dietary Fiber 3.3g	13%
	Sugars 50.6g
Protein 22.0g		44%
detailed view... how is this calculated?

Outback Steakhouse Gold Coast Coconut Shrimp

Recipe #33239 | 1¼ hours | 1 hour prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Mille® ™
Jul 5, 2002

I've never eaten these at the Outback, but they are succulent wee buggers!

SERVES 4 (change servings and units)

Ingredients

8 fluid ounces flat beer
1 cup self-rising flour
2 cups sweetened flaked coconut, divided (one 7-ounce package)
2 tablespoons sugar
1/2 teaspoon salt substitute
12 jumbo shrimp
vegetable oil (for frying)
paprika

Marmalade Dipping Sauce

1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt

Directions

1
---To Make the Dipping Sauce---.
2
Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
3
---To Make the Batter---.
4
Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
5
Mix well, then cover and refrigerate for at least one hour.
6
---To Prepare the Shrimp---.
7
De-vein and peel off the shell back to the tail.
8
Leave the last segment of the shell plus the tail as a handle.
9
When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
10
Use enough oil to cover the shrimp completely.
11
Pour the remainder of the coconut into a shallow bowl.
12
Be sure the shrimp are dry before battering.
13
Sprinkle each shrimp lightly with paprika before the next step.
14
Dip one shrimp at a time into the batter, coating generously.
15
Drop the battered shrimp into the coconut and roll it around so that it is well coated.
16
Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
17
Flip the shrimp halfway through.
18
Drain on paper towels briefly before serving with marmalade sauce on the side.

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Featured Reviews for This Recipe

From: LuvviLoo

On Oct 7, 2009

OMG. This was utterly divine. I cooked 28 of these delicious morsels for me and my family, because my DH and I simply adore the ones at Outback... We were definitely not disappointed! The dipping sauce was exactly like it is at Outback, and the shrimp tasted so good. Will make this one again and again. Thank you so much for the recipe!

0 people found this review helpful

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From: verybaddmom

On Aug 18, 2009

Can't believe I haven't reviewed this recipe yet, since I"ve prepared these shrimp many many times now. my family LOVES the dip, it really is just the right balance of sweet and spicy. The shrimp I have started making in bulk when I make them. As i batter and coat them, I lay them in a single layer on wax paper on a cookie sheet and freeze them. They can then go into an airtight container and brought out as needed. They aren't quite as fantastic this way as they are fresh, but we are far more likely to make them if most of the prep work is done ahead of time. Definitely a winning recipe either way!

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From: Cat from Charlotte

On Nov 7, 2006

I just finished cooking this tonight. It was fantastic and as simple to make as any fried, breaded recipe can be. I had to use straight yellow mustard, I forgot the stone ground mustard. Still great. I have no idea if the flour I used was "self rising". Still great. Very tasty, and actually it wasn't that messy. I did not use an electric mixer to mix up the batter, I just used a wisk. I organized the coconut right next to the deep fryer, with the batter to the right, and the shrimp to the right of that. I simply used my thumb to submerge the shrimp in the very thick batter, then my other fingers to coat it with coconut flakes (holding the tail with my left hand and doing all the messy stuff with my right) and then I just put it straight into the fryer. 2-3 minutes is a little long for the large (not jumbo) shrimp I used. Basically as soon as they started curling I pulled them out. I also put up to 6-8 in the fryer instead of just 4. Fantastic! Thank you for this recipe.

5 people found this review helpful

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From: koala03

On Feb 13, 2005

I just made this again tonight but,this time I made it with boneless chicken breast.I did it the same as the shrimp just fried it a bit longer This was just as good as with the chicken ty for this post

5 people found this review helpful

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