Outback Steakhouse Gold Coast Coconut Shrimp Recipe #33239
I've never eaten these at the Outback, but they are succulent wee buggers!
by Mille® ™
1¼ hours | 1 hour prep
SERVES 4
- 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
- ---To Make the Dipping Sauce---.
- Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
- ---To Make the Batter---.
- Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
- Mix well, then cover and refrigerate for at least one hour.
- ---To Prepare the Shrimp---.
- De-vein and peel off the shell back to the tail.
- Leave the last segment of the shell plus the tail as a handle.
- When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
- Use enough oil to cover the shrimp completely.
- Pour the remainder of the coconut into a shallow bowl.
- Be sure the shrimp are dry before battering.
- Sprinkle each shrimp lightly with paprika before the next step.
- Dip one shrimp at a time into the batter, coating generously.
- Drop the battered shrimp into the coconut and roll it around so that it is well coated.
- Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
- Flip the shrimp halfway through.
- Drain on paper towels briefly before serving with marmalade sauce on the side.
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5 stars