Outback Steakhouse Coconut Shrimp RecipeDipped in beer batter, rolled in coconut and fried golden. Paired with our own Creole marmalade.
- 12 Jumbo Shrimp
- 8 fluid ounces flat Beer
- 1 cup Self-Rising Flour
- 2 cups sweetened flaked Coconut, divided
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- Vegetable Oil, for frying
To Make the Batter
- Use an electric mixer to combine the beer, flour, 1/2 cup of the coconut flakes, sugar and salt in medium bowl.
- Mix well, then cover and refrigerate for at least one hour.
To Prepare the Shrimp
- De-vein and peel 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. 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 the next step.
- Dip one shrimp at a time into the batter, coating generously.
To Cook the Shrimp
- Drop the battered shrimp into the coconut and roll it around so that it is well coated.
- Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through.
- Drain on paper towels briefly before serving with marmalade sauce on the side.
Marmalade Dipping Sauce RecipeIngredients
- 1/2 cup Orange Marmalade
- 2 teaspoons Stone Ground Mustard
- 1 teaspoon prepared Horseradish
- 1 dash Salt
- Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
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Photo of Outback Steakhouse Coconut Shrimp and Dipping Sauce is by Blake Handley and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License.