21 June, 1999

Outback Gold Coast Coconut Shrimp | Top Secret Restaurant Recipes

Photo with Creole marmalade via Outback

Outback Steakhouse  Gold Coast Coconut Shrimp ingredients
Makes 4 appetizer servings (3-pieces each)
1 cup (8-oz) flat beer
1 cup self-rising flour
1 (7-oz) pkg sweetened coconut flakes (2 cups)
2 Tbsp sugar
1/2 tsp salt
12 jumbo shrimp
Vegetable oil for frying

Prepare batter and sauce
In a medium bowl, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt. Mix well; cover and refrigerate for at least one (1) hour.

Meanwhile, prepare Outback Marmalade Dipping Sauce; cover and refrigerate for at least one (1) hour.

Prepare shrimp
Devein and peel off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle.

When the batter is ready, preheat the oil in a deep pot or deep fryer to about 350ºF. Use enough oil to completely cover the shrimp.

Pour the remainder of the coconut into a shallow bowl.

Before battering, make sure the shrimp are dry; lightly sprinkle each shrimp with paprika before the next step.

Dip one shrimp at a time into the batter, coating generously. Drop battered shrimp into the coconut and roll it around so that it is well coated.

Fry four shrimp at a time until golden brown, about two to three (2 to 3) minutes. Halfway through cooking time, you may have to flip shrimp over.

Drain on paper towels briefly before serving warm with Outback Marmalade Dipping Sauce on the side.

Todd Wilbur, Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains (New York: Penguin Group, 1997), 196 - 198.

Page Last Updated 26 April 2015

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