Restaurant Sytle Coconut Shrimp

Coconut Shrimp (Outback Steakhouse® Style)

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tablespoons sugar
1/2 teaspoon salt 1
2 jumbo shrimp
coconut oil for frying

Orange Marmalade Dipping Sauce (see below)

Combine flour, beer, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix well with electric mixer, cover and refrigerate for at least 1 hour.

Prepare the shrimp by deveining and peeling 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 degrees 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 dipping in batter. Dip one shrimp at a time into the batter, coating generously.

Drop the battered shrimp into the coconut and roll it around till well covered. Fry four shrimp at a time for 2-3 minutes or until shrimp become golden brown. Flip the shrimp over halfway thru cooking time. Drain on paper towels. Serve with one of the Marmalade Sauces below on the side. Serves 4.


Orange Marmalade Dipping Sauce #1

1/2 cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish
1 dash of salt

Combine in a small bowl and refrigerate for at least one hour.


Orange Marmalade Dipping Sauce #2

1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
4 drops Tabasco sauce

Combine in a small bowl and refrigerate for at least one hour.