Outback Steakhouse™ Gold Coast Coconut Shrimp Recipe

By : | 6 Comments | On : January 4, 2009 | Category : Outback Steakhouse, Restaurant Recipes

The beauty of restaurant recipes is the ability to adapt them to suite your particular tastes and needs. This is a great appetizer that could make a complete meal with just a couple of side-dishes.  Outback Steakhouse™ serves their Gold Coast Coconut Shrimp with a signature “Creole Marmalade”, but you may want to try another dipping sauce if you’re not partial to orange marmalade.

These are tender crispy shrimp in a beer batter with a light flaky coconut coating on the outside.  They offer just the right amount of sweetness and taste delicious with the tangy tart flavors that come in the Creole marmalade.

I would recommend using the largest shrimp possible, but don’t hesitate to make them with whatever is available (other than tiny bay shrimp).  If you have some friends who don’t like shrimp or seafood, try this with tender chicken breast cutlets and they’ll be very impressed.

Outback Steakhouse™ Gold Coast Coconut Shrimp Recipe
  • 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
  • ½ cup orange marmalade
  • 2 teaspoons stone-ground mustard (with whole grain mustard seed)
  • 1 teaspoon prepared horseradish
  • Dash salt
  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.

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To the people that "use to work for Outback" (makes you wonder what happened)your right it's not the exact recipe but guess what...this recipe is better than what Outback makes. Good going Chef Pablo.


I have made this recipe multiple times for family and friends and it is an amazing hit! It has just the right amount of sweetness without being overpowering. Thank you Chef Pablo for the fantastic recipe!

Chef Pablo
Chef Pablo

Because the actual recipes are so closely guarded, unless it's leaked by an employee, these are meant to TASTE as close as possible to the real thing. I realize, if you have inside information, these may not be exactly the same. We're all just trying to get it right. Sorry to disappoint.


haha. I used to manage at Outback and still know most of the recipe cards by heart. I'm checking out your website looking for a particular recipe to check the exact proportions. Honestly, your recipes are WAY off! Won't be using these recipes. Good idea though!


I've been looking for this recipe for months! (Outback bread recipe) Thank you!!!