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    Outback Steakhouse


    Source of Recipe


    newspaper

    Recipe Introduction


    Outback Steakhouse Gold Coast Coconut Shrimp

    List of 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

    Recipe






    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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