Outback Steakhouse Gold Coast Coconut Shrimp

Total Time
1hr 15mins
1 hr
15 mins

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

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  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.