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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% | |
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Outback Steakhouse Gold Coast Coconut Shrimp
By: Mille® ™
Jul 5, 2002
I've never eaten these at the Outback, but they are succulent wee buggers!
SERVES 4
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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More recipes like this one:
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Browse similar recipes by category
- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > North American > United States > Southern
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Refrigerator
- Preparation > Equipment > Stove Top
- Preparation > Technique > Deep Fry
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious
- Occasion > Seasonal
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Nikoma
On Mar 25, 2009
I had fun with this. I made this recipe using defrosted firm tofu! Came out great! The batter is fantastic. Before cooking I thought it was going to be way to hopsy but nope. The tofu has a very similar texture to shrimp so my omni family enjoyed it too! Just make sure the tofu is very well drained, cut it into 1/2" slabs and continue with the recipe as normal. I didn't have orange marmalade so I used apricot preserves gotta tell you, turned out awesome! Thanks Mille!
From: Chef GreanEyes
On Feb 17, 2009
WOW!! my man lovvvved these!! Its usually so easy to get the guys to try new things, especially when you tell them it contains beer! lol! Didn't change a thing!! Buh-Bye Outback, Hello Home!!
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.
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
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