Oh me. It was a happy day for the shrimp addict in me. I made copycat Outback Steakhouse Gold Coast coconut shrimp, along with an orange marmalade dipping sauce. The shrimp were incredible. So crispy. The perfect batter. And loaded with fantastic coconut. They were delicious and great on their own. But oh, they weren’t served by themselves. Alongside, the dipping sauce added a unique taste that offset some of that coconut sweetness. The two made for an unforgettable dinner dish.
Although the shrimp are the star of the show in these copycat Outback Steakhouse Gold Coast coconut shrimp, I cannot overstate how great the dipping sauce is. It’s somewhat reminiscent of cocktail sauce in that it has a good horseradish flavor. The orange keeps the tropical theme going. And along comes a great mustardy hit. It may sound a bit different, but I assure you, it’s different in a great way. There were no leftover shrimp or dipping sauce.
I used by small Fry Daddy fryer to make this dish. That required me to cook them in batches. For a quicker fry, ensuring that everything is done at the same time, I’d recommend using a larger fryer or Dutch oven.
Copycat Outback Steakhouse Gold Coast Coconut Shrimp
Ingredients
For the shrimp
- 8 fluid ounces flat beer pour a beer and let it sit out a bit
- 1 cup self-rising flour
- 7 ounces sweetened shredded coconut divided
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- 12 jumbo shrimp peeled, deveined, tails left on. I used 21-25 count shrimp
- vegetable oil for frying
- paprika
For the dipping sauce
- ½ cup orange marmalade
- 2 teaspoons stone ground mustard Creole mustard is great too!
- 1 teaspoon prepared horseradish
- 1 dash kosher salt
Instructions
For the dipping sauce
- Place all ingredients in a small bowl. Stir until well combined. Cover and refrigerate for at least 1 hour before serving. Note: Also prepare the batter (below) at this time since it also requires 1 hour of resting time.
For the shrimp
- To prepare the batter, place the beer, flour and 1/2 cup of the coconut flakes, sugar and salt into a medium-sized bowl. Whisk to combine well. Cover. Let sit for 1 hour.
- Heat a few inches of oil in a Dutch oven or deep fryer to 350 F.
- Place remaining coconut in a pie plate or shallow bowl.
- Pat shrimp dry and sprinkle with paprika.
- Working in batches if needed, dip shrimp into the beer batter, turning to coat completely.
- Transfer the shrimp to the coconut and roll to coat well.
- Fry shrimp 2-3 minutes or until shrimp are golden brown, turning them as they cook. Remove to a paper towel-lined plate to drain.
- Serve shrimps with dipping sauce.
Nutrition
Nutritional values are approximate.
