Outback Steakhouse™ Gold Coast Coconut Shrimp Recipe
Ingredients
  • INGREDIENTS
  • 1 cup flat beer
  • 1 cup self-rising flour
  • 2 cups sweetened coconut flakes (7 ounces)
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 12 jumbo shrimp
  • Vegetable oil for frying
  • Paprika
  • MARMALADE SAUCE
  • ½ cup orange marmalade
  • 2 teaspoons stone-ground mustard (with whole grain mustard seed)
  • 1 teaspoon prepared horseradish
  • Dash salt
Instructions
  1. DIRECTIONS
  2. Combine the beer, flour, ½ cup of coconut flakes, sugar and salt in medium bowl.
  3. Mix this completely with a wire whisk or electric mixer.
  4. Cover and refrigerate for at least 1 hour.
  5. Prepare the Creole marmalade sauce by combing the orange marmalade, mustard, horseradish and salt in a small bowl.
  6. Mix thoroughly, cover and refrigerate at least 1 hour to allow all the flavors to come together.
  7. If your shrimp need to be de-viened or shelled, do that now, leaving a bit of shell on the tail as a handle.
  8. Preheat the oil in a deep pot of fryer to 350 degrees F. Make sure you have enough oil to completely cover the shrimp.
  9. Place the remaining coconut in a shallow bowl.
  10. Completely dry the shrimp before battering. If your shrimp is not completely dry, the batter will not stick properly.
  11. Sprinkle shrimp with a light dusting of paprika.
  12. One at a time, dip the shrimp into the batter. Make sure it's thoroughly coated other than the tail.
  13. Place the battered shrimp into the coconut and lightly roll it around to completely cover it in coconut.
  14. Deep fry each shrimp for 2 to 3 minutes each or until it reaches a nice golden brown. You'll need to turn them once or twice during the process.
  15. Drain the shrimp on a paper towel.
  16. Server with a small bowl of Creole marmalade sauce.
Recipe by Chef Pablo's Recipes at http://chefpablos.com/restaurant-recipes/outback-steakhouse-gold-coast-coconut-shrimp-recipe/