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    You are in: Home / Australian / Outback Steakhouse Gold Coast Coconut Shrimp Recipe
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    Outback Steakhouse Gold Coast Coconut Shrimp

    Outback Steakhouse Gold Coast Coconut Shrimp. Photo by Chef #1186740

    1/5 Photos of Outback Steakhouse Gold Coast Coconut Shrimp

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr

    15 mins

    Mille®'s Note:

    I've never eaten these at the Outback, but they are succulent wee buggers!

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    Units: US | Metric

    Marmalade Dipping Sauce


    1. 1
      ---To Make the Dipping Sauce---.
    2. 2
      Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
    3. 3
      ---To Make the Batter---.
    4. 4
      Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
    5. 5
      Mix well, then cover and refrigerate for at least one hour.
    6. 6
      ---To Prepare the Shrimp---.
    7. 7
      De-vein and peel off the shell back to the tail.
    8. 8
      Leave the last segment of the shell plus the tail as a handle.
    9. 9
      When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
    10. 10
      Use enough oil to cover the shrimp completely.
    11. 11
      Pour the remainder of the coconut into a shallow bowl.
    12. 12
      Be sure the shrimp are dry before battering.
    13. 13
      Sprinkle each shrimp lightly with paprika before the next step.
    14. 14
      Dip one shrimp at a time into the batter, coating generously.
    15. 15
      Drop the battered shrimp into the coconut and roll it around so that it is well coated.
    16. 16
      Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
    17. 17
      Flip the shrimp halfway through.
    18. 18
      Drain on paper towels briefly before serving with marmalade sauce on the side.

    Ratings & Reviews:

    • on July 28, 2010


      I HATE to do this but feel I need to as a possible warning to others. I printed and made this recipe (Shrimp only - not the dipping sauce) just a couple of days after the transition between Recipezaar and There are many, many complaints of ingredients in recipes not being accurate since the change. I'm not sure if that's the case with this recipe or not but this recipe was a DISASTER for me and I followed it EXACTLY. There was SO much batter it was an absolute waste. Even though the shrimp were very dry the batter still wouldn't stick and I was left with nothing but a big globby mess especially after dipping in the dry coconut. The batter wouldn't even stick long enough to get the shrimp from the platter in to the fryer and just slid right off in to the hot oil. Very disappointing dinner and a waste of some really good ingredients.

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    • on September 30, 2013

      This is from Top Secret Restaurant Recipes by Todd Wilbur:

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2010


      This was way to much work. After the coconut stopped sticking I had to go to a back up of panko crumbs, which always taste great. You must be a coconut lover because the coconut overpowers the subtle flavor of the shrimp.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)


    Nutritional Facts for Outback Steakhouse Gold Coast Coconut Shrimp

    Serving Size: 1 (283 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 583.2
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 14.9 g
    Cholesterol 127.6 mg
    Sodium 738.4 mg
    Total Carbohydrate 81.3 g
    Dietary Fiber 3.3 g
    Sugars 50.6 g
    Protein 22.0 g

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