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coconut shrimp
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Outback Steakhouse Gold Coast Coconut Shrimp
Ready in: 1-2 hrs 
Difficulty: 3/5
INGREDIENTS:
1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes, divided
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
vegetable oil, for frying
paprika
***Marmalade Dipping Sauce***
1/2 cup orange marmalade
2 teaspoons stone-ground mustard (with whole-grain mustard seed)
1 teaspoon prepared horseradish
1 dash salt
DIRECTIONS:
For the batter: Use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium bowl. Mix well, then cover and refrigerate for at least one hour.
Prepare the shrimp by deveining and peeling 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 degrees 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.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.
Marmalade Dipping Sauce: Combine in a small bowl and refrigerate for at least one hour.
NUTRITION:
This Outback Steakhouse Gold Coast Coconut Shrimp recipe from CDKitchen serves/makes 4
Recipe ID: 15540
REVIEWS:
Guest: aiki1222 2009-01-29
As a fomer manager for one of the Outback's in Florida there's three things wrong with this recipe. 1) no sugar is added 2) add 1 teaspoon backing powder 30 always use fresh beer; we consistently used regular Bud.
Guest: H 2007-09-25
Use cold, freshly opened Bud in the batter. It's the type they use, so the taste is right. Also, the bubbles make a lighter, crispier batter. Make sure the batter is cold when you use it, but don't refrigerate it. Use it as soon as you have made it.
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.
