Copycat Outback Steakhouse Gold Coast Coconut Shrimp
The dipping sauce is addicting. You might want to double the amounts.
Servings 4
Calories 463kcal
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
Calories: 463kcal | Carbohydrates: 81g | Protein: 6g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 498mg | Potassium: 232mg | Fiber: 6g | Sugar: 48g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg