Outback Steakhouse Coconut Shrimp

By Jenusa

Ingredients

• 1 cup flat beer
• 1 cup self rising flour
• 2 cups sweetened coconut
• 2 tbsp. sugar
• 1/2 tsp. salt
• 12 jumbo shrimp
• 1/2 cup orange marmalade
• 2 tbsp. stoneground mustard
• 1 tsp. prepared mustard
• Vegetable Oil
• Paprika
• Dash Salt

Preparation

Step 1

For the batter; Use an electric mixer to combine beer, flour, 1/2 cup coconut, sugar and salt. Mix well, then cover and refrigerate at least 1 hour. Prepare marmalade sauce by combining all 4 ingredients in a small bowl. Cover and refrigerate atleast 1 hour. Preheat oil to about 350. Use enough oil to cover shrimp. Pour remainder of coconut into a shallow bowl. Be sure shrimp are dry and sprinkle each lightly with paprika. Dip 1 shrimp at a time into the batter, coating generously. Drop battered shrimp into the coconut and roll it till well coated. Fry 4 shrimp at a time for 2 to 3 minutes or until golden brown.