OUTBACK COCONUT SHRIMP RECIPES

Steps:

• ---To Make the Dipping Sauce---.
• Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
• ---To Make the Batter---.
• Use an electric mixer to combine the beer, flour, ½ 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°F.
• 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.
• 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.

Steps:

• Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
• In a bowl, mix all dry ingredients for batter.
• Add 2 Tbsp oil & ice water.
• Stir to blend.
• To fry: heat oil to 350 in deep fryer or skillet.
• Spread coconut on a flat pan a little at a time, adding more as needed.
• Dip shrimp in batter,then roll in coconut.
• Fry in hot oil until lightly browned.
• Combine marmalade, grey poupon mustard, honey & hot sauce for dipping.