23 Reviews of Outback Steakhouse Gold Coast Coconut Shrimp

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

From: DangerBun

On Sep 13, 2005

Delicious and easier to make than I expected. Might have to go get a deep fryer!

From: sarahgirl

On Jan 17, 2006

this was excellent. i ran short on paprika so I used carolina bay seasoning. I forgot to open the beer this morning to properly flatten it so instead I opened it and vigorously poured it into a 32oz plastic coffee mug and shook it around a bit. It flattened almost instantly and worked great. other than that I followed the recipe exactly and it was FABULOUS!! Thanks so much for sharing this.

From: Buster's friend

On Sep 25, 2006

Cooked these in deep fat fryer after a batch of buffalo wings for DH birthday dinner & they were fab! DH actually got involved with making dinner! (knock me over with a feather!!LOL) The shrimp being battered were a bit sloppy to work with - picking them up by the tail seemed to set the batter/coconut up to slide off so just plopped them onto coconut & gently lifted them onto aluminum foil covered cookie sheet for transport to the fryer. Our shrimp were only medium & cooked up fine in 2 1/2 minutes at 350 degrees F. They are crunchy on the outside & tender on the inside - perfect! The sweetness of the shrimp & their marmalade dip was nicely balanced by the heat/spice of the cajun buffalo wings (zaar #94959) & the salty smoothness of the blue cheese dressing (zaar #55514). Hmmmm, not a healthy meal but truly yummy with ice cold Rolling Rock lager to wash it all down! It's his birthday & he's happy - will make these again for guests or special occasions! Do balance with spicy/salty/smooth textures for best enjoyment!

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: Mia Maus

On Feb 15, 2007

First let me start by saying that I have been ordering coconut shrimp off menus everywhere for several years. My husband made this for a special Valentine's Day treat and I am pretty sure they are the best CCN Shrimp I have ever eaten. High praise indeed. We both liked the Marmalade dipping sauce, although I understand that many might find the combination of the shrimp and the sauce too sweet. When we make this recipe again we will likely add a touch more beer to the batter to see if it makes the shrimp a little easier to coat. Thanks for the tasty treat!

From: The Apprentice Chef

On Mar 29, 2007

This recipe definitely hit the spot as far as my craving for my favorite appetizer from the outback. The only thing I change was I replaced the beer with water and about 1/8 cup of white wine. I found it very simple to prepare and cook. The only thing I had trouble with was getting the extra coconut to stay on the shrimp once dropped into the hot oil. I also struggled a little getting the batter to completly cover the shrimp maybe I made the batter to thick perhaps. Either way the shrimp and the sauce were absolutely delicious!!!

From: acookwith2kids

On Jan 6, 2006

5-star for the shrimp only. I made this for Christmas Eve and it was very good. The shrimp had not been previously frozen and I used Killians Red beer. Instead of using paprika (I was out of it), I used Old Bay Seasoning. I used two types of coconut. The one I added to the batter was shredded into short flakes. It was almost ground and very dense. (I got this in bulk at a gourmet food store.) The one I coated them in was the kind you get in the baking isle (maybe by Bakers??) in a blue bag. It is shredded in long flakes. Next time I will only use the longer flakes. I think the shorter flakes made the batter heavy. I did not care for the sauce, but I think that is just a personal preference. (I don’t care for sweet, chunky sauces.) I whipped up some cocktail sauce and used that instead. It was great with cocktail sauce. I will make this again…

From: Maiya

On Mar 11, 2004

This is at least a 6 star recipe!! Not only was it incredibly easy, but it was incredibly tasty. I liked it better than the Outback dish. I personally did not like the dipping sauce because I hate orange marmalade, but it was a hit with the other half of the household.