Outback Steakhouse Gold Coast Coconut Shrimp |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I've never eaten these at the Outback, but they are succulent wee buggers! 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 |
1/2 cup orange marmalade |
2 teaspoons stone ground mustard |
1 teaspoon prepared horseradish |
1 dash salt |
Directions:
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 350°F.
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.
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