OUTBACK STEAKHOUSE GOLD COAST COCONUT SHRIMP

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Make and share this Outback Steakhouse Gold Coast Coconut Shrimp recipe from Food.com.

Provided by Millereg

Categories     Grains

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

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
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt

Steps:

  • ---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.

Nutrition Facts : Calories 553.8, Fat 17.8, SaturatedFat 14.8, Cholesterol 105.8, Sodium 1090, Carbohydrate 81.3, Fiber 3.3, Sugar 50.5, Protein 16.4

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