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)

How to cook Australian Coconut Shrimp Outback Steakhouse Style:

• 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!

Marmalade Dipping Sauce Ingredients:

• 1/2 cup orange marmalade
• 2 teaspoons stone-ground mustard (with whole-grain mustard seed)
• 1 teaspoon prepared horseradish
• 1 dash salt

How to cook Marmalade Dipping Sauce:

This recipe for Australian Coconut Shrimp Outback Steakhouse Style serves/makes: 4

Main Ingredient: Shrimp
Preparation Method: Deep Fried
Cuisine: Australian