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Outback Steakhouse Gold Coast Coconut

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Ingredients

Adjust Servings:
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

Nutritional information

553.8
Calories
159 g
Calories From Fat
17.8 g
Total Fat
14.8 g
Saturated Fat
105.8 mg
Cholesterol
1090 mg
Sodium
81.3 g
Carbs
3.3 g
Dietary Fiber
50.5 g
Sugars
16.4 g
Protein
283 g
Serving Size

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Outback Steakhouse Gold Coast Coconut

Features:
    Cuisine:

    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!

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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