Outback Steakhouse Gold Coast Coconut Shrimp

"I've never eaten these at the Outback, but they are succulent wee buggers!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by antonio.hohn photo by antonio.hohn
photo by The Flying Chef photo by The Flying Chef
Ready In:
1hr 15mins
Ingredients:
12
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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 Food.com. 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.
     
  2. Try apricot preserves and rum for dipping sauce....... fantastic with coconut shrimp.
     
  3. This is from Top Secret Restaurant Recipes by Todd Wilbur: topsecretrecipes.com
     
  4. This was the best coconut shrimp we have ever tried! Made it for Valentines day for 2 couples and now they want it every holday for the rest of their lives!! LOL
     
  5. OMG. This was utterly divine. I cooked 28 of these delicious morsels for me and my family, because my DH and I simply adore the ones at Outback... We were definitely not disappointed! The dipping sauce was exactly like it is at Outback, and the shrimp tasted so good. Will make this one again and again. Thank you so much for the recipe!
     
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Tweaks

  1. This recipe definitely hit the spot as far as my craving for my favorite appetizer from the outback. The only thing I change was I replaced the beer with water and about 1/8 cup of white wine. I found it very simple to prepare and cook. The only thing I had trouble with was getting the extra coconut to stay on the shrimp once dropped into the hot oil. I also struggled a little getting the batter to completly cover the shrimp maybe I made the batter to thick perhaps. Either way the shrimp and the sauce were absolutely delicious!!!
     
  2. 5-star for the shrimp only. I made this for Christmas Eve and it was very good. The shrimp had not been previously frozen and I used Killians Red beer. Instead of using paprika (I was out of it), I used Old Bay Seasoning. I used two types of coconut. The one I added to the batter was shredded into short flakes. It was almost ground and very dense. (I got this in bulk at a gourmet food store.) The one I coated them in was the kind you get in the baking isle (maybe by Bakers??) in a blue bag. It is shredded in long flakes. Next time I will only use the longer flakes. I think the shorter flakes made the batter heavy. I did not care for the sauce, but I think that is just a personal preference. (I dont care for sweet, chunky sauces.) I whipped up some cocktail sauce and used that instead. It was great with cocktail sauce. I will make this again
     

RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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