Outback Steakhouse Gold Coast Coconut Shrimp

Recipe by Millereg
READY IN: 1hr 15mins




  • ---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.