Outback Steakhouse Gold Coast Coconut Shrimp
Recipe Number: 277
Contributor: Pinecamguy
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Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Average
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| Ingredients: |
1 cup flat beer
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
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2 cups sweetened coconut flakes, divided
2 tablespoons granulated sugar
12 jumbo shrimp
Vegetable oil (for frying)
Paprika
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| Cooking
Instructions: |
Clean and devein shrimp, leaving last tail section and fins for holding. Dry shrimp thoroughly and sprinkle with paprika.
In medium bowl, combine beer, flour, salt, baking powder and soda. Add sugar and 1/2 cup coconut. Beat at low speed till well mixed.
Put remaining coconut in shallow dish or pie plate. Dip shrimp into batter, coating completely. Roll shrimp in coconut, pressing firmly to ensure it is well coated. Place on wax paper lined tray or plate. Continue with all shrimp, and refrigerate 20 minutes to set coating.
Heat oil to 350 degrees F. Oil should cover shrimp completely, about 2 inches deep in fryer or pan.
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| Serving
Suggestions: |
Fry shrimp a few at a time, turning if necessary. Drain and serve with Marmalade Sauce.
Marmalade Sauce:
1/2 cup orange marmalade
2 teaspoons stone-ground mustard (with whole-grain mustard seed)
1 teaspoon prepared horseradish
Dash of salt |
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