Ingredients
-
8
-
1
-
2
-
2
-
1/2
-
12
-
-
-
-
1/2
-
-
-
-
-
Directions
Outback Steakhouse Gold Coast Coconut Shrimp, I’ve never eaten these at the Outback, but they are succulent wee buggers!, My husband and used the recipe provided, the only changes we made were to make the marmalade sauce a little hotter, and instead of 12 shrimp, we used smaller ones and cooked about 25 of them. We also used more coconut. It was amazingly good. We’ll do it again! Yummy, as good as Outback’s Coconut shrimp if not better!, Try apricot preserves and rum for dipping sauce……. fantastic with coconut shrimp.
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Steps
|
1
Done
|
---to Make the Dipping Sauce---. |
|
2
Done
|
Combine All Marmalade Dipping Sauce Ingredients in a Small Bowl and Refrigerate For at Least One Hour. |
|
3
Done
|
'---to Make the Batter---. |
|
4
Done
|
Use an Electric Mixer to Combine the Beer, Flour, Cup of the Coconut Flakes, Sugar and Salt in Medium Bowl. |
|
5
Done
|
Mix Well, Then Cover and Refrigerate For at Least One Hour. |
|
6
Done
|
'---to Prepare the Shrimp---. |
|
7
Done
|
De-Vein and Peel Off the Shell Back to the Tail. |
|
8
Done
|
Leave the Last Segment of the Shell Plus the Tail as a Handle. |
|
9
Done
|
When the Batter Is Ready, Preheat Oil in a Deep Pot or Deep Fryer to About 350f. |
|
10
Done
|
Use Enough Oil to Cover the Shrimp Completely. |
