Outback Steakhouse Gold Coast Coconut Shrimp
I've never eaten these at the Outback, but they are succulent wee buggers!
- Ready In:
- 1hr 15mins
- 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)
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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My husband and I used the recipe provided, the only changes we made were to make the marmalade sauce a little hotter, and instead of 12 shrimp, we used smaller ones and cooked about 25 of them. We also used more coconut. It was amazingly good. We'll do it again! Yummy, as good as Outback's Coconut shrimp if not better!Reply
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