Outback Steakhouse Gold Coast Coconut Shrimp

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

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, ½ 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.