Australian Coconut Shrimp Outback Steakhouse Style Recipe
Serves/Makes: 4
Ingredients:
- 12 jumbo shrimps
- 1 cup flat beer
- 1 cup self-rising flour
- 2 cups sweetened coconut flakes, divided
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Vegetable oil for frying
- Paprika
- Marmalade Dipping Sauce (see below)
- For the batter: Use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium bowl. Mix well, then cover and refrigerate for at least one 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. 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. Drop the battered shrimp into the coconut and roll it around so that it is well coated.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.
- Dip in Marmalade Sauce and enjoy!
- 1/2 cup orange marmalade
- 2 teaspoons stone-ground mustard (with whole-grain mustard seed)
- 1 teaspoon prepared horseradish
- 1 dash salt
- Combine all Ingredients in a small bowl and refrigerate for at least one hour.
This recipe for Australian Coconut Shrimp Outback Steakhouse Style serves/makes: 4
Main Ingredient: Shrimp
Preparation Method: Deep Fried
Cuisine: Australian
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