Outback Steakhouse Gold Coast Coconut Shrimp!
Sweet, crunchy, and delightfully succulent all at the same time… who could be so bold?
The Outback Steakhouse Gold Coast Coconut Shrimp can be!
And when coupled with that incredible spicy dijon orange dipping sauce, this appetizer hits the spot every single time!
Try making your own Outback Steakhouse Coconut Shrimp for Super Bowl Sunday, a graduation party, or any other occasion that deserves a departure from the every day. This will certainly do the trick there!
This recipe tastes just like the real Gold Coast shrimp that the restaurant serves.
As part of my Outback Steakhouse Recipes library, this great recipe is yours at absolutely no cost! In fact, why don’t we just get right to it?
Here’s your very own Outback Steakhouse Gold Coast Coconut Shrimp recipe…
Outback Steakhouse Coconut Shrimp – The Ingredients:
- 1½ lbs. large, raw shrimp
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tbsp. salt
- ½ tbsp. white pepper
- 2 tbsp. vegetable oil
- 1 cup ice water
- 2 cups shredded coconut (short shreds)
- oil for deep frying
Dipping sauce:
- ½ cup orange marmalade
- ¼ cup Grey Poupon country mustard
- ¼ cup honey
- 3 to 4 drops Tabasco pepper sauce
- Mix ‘em all together!
Outback Gold Coast Shrimp – The Process:
- Preheat oven to 300 degrees.
- Peel, devein, and wash shrimp. Dry with paper towels and set aside.
- In a large mixing bowl, combine all dry ingredients, except coconut.
- Add 2 tbsp. oil and ice water. Blend well.
- Add ample amounts of oil to deep fryer or deep skillet. Heat to 350 degrees.
- Spread a thin layer of coconut on a plate.
- Dip shrimp in batter, then roll in coconut (add more coconut as necessary).
- Fry in hot oil for 4 minutes, or until light brown.
- Drain shrimp, place on baking sheet, and bake an additional 5 minutes.
- Enjoy with that incredible dipping sauce!
