Outback Steakhouse Coconut Shrimp Recipe

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.