Outback Steakhouse Gold Coast Coconut Shrimp - cooking recipe

Ingredients

8 fluid ounces flat beer
1 cup self-rising flour
2 cups sweetened flaked coconut, divided (one 7-ounce package)
2 tablespoons sugar
1/2 teaspoon salt substitute
12 jumbo shrimp
vegetable oil (for frying)
paprika
Marmalade Dipping Sauce
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt

Preparation

---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, 1/2 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\u00b0F.
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.