Outback Steakhouse Gold Coast Coconut Shrimp Recipe

Name: Outback Steakhouse Gold Coast Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
---To Make the Dipping Sauce---.
2
Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
3
---To Make the Batter---.
4
Use an electric mixer to combine the beer, flour, 1/2 cup of the coconut flakes, sugar and salt in medium bowl.
5
Mix well, then cover and refrigerate for at least one hour.
6
---To Prepare the Shrimp---.
7
De-vein and peel off the shell back to the tail.
8
Leave the last segment of the shell plus the tail as a handle.
9
When the batter is ready, preheat oil in a deep pot or deep fryer to about 350u00b0F.
10
Use enough oil to cover the shrimp completely.
11
Pour the remainder of the coconut into a shallow bowl.
12
Be sure the shrimp are dry before battering.
13
Sprinkle each shrimp lightly with paprika before the next step.
14
Dip one shrimp at a time into the batter, coating generously.
15
Drop the battered shrimp into the coconut and roll it around so that it is well coated.
16
Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
17
Flip the shrimp halfway through.
18
Drain on paper towels briefly before serving with marmalade sauce on the side.

451

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 fluid ounces flat beer, 1 cup self-rising flour, 2 cups sweetened flaked coconut, divided (one 7-ounce package), 2 tablespoons sugar, and more.

Yes, Outback Steakhouse Gold Coast Coconut Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Outback Steakhouse Gold Coast Coconut Shrimp

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