Outback Steakhouse Gold Coast Coconut Shrimp
By Todd Wilbur
Menu Description: "Six colossal shrimp dipped in beer batter, rolled in coconut, deep-fried to a golden brown and served with marmalade sauce."
The three founders of Outback Steakhouse are an experienced lot of restaurateurs. Tim Gannon, Chris Sullivan, and Bob Basham had each worked for the Steak & Ale chain of restaurants at one time or another, as well as other large casual dining chains. When the three got together to open a few restaurants in the Tampa, Florida area, they had modest ambitions.
Basham told Food & Beverage magazine, "We figured if we divided up the profits with what we thought we could make out of five or six restaurants, we could have a very nice lifestyle and play a lot of golf." The first six restaurants opened within 13 months. Eight years later the chain had grown to over 300 restaurants, and the three men now have a very, nice lifestyle.
Coconut Shrimp is a sweet and crispy fried appetizer not found on most other menus, especially with the delicious marmalade sauce. Outback servers claim it's a top seller.
At the restaurant chain, you get six of these shrimp to serve two as an appetizer, but since we're taking the time to make the batter and use all of that oil, I thought I'd up the yield to a dozen shrimp to serve four as an appetizer. If you don't want to make that many, you can use the same recipe with fewer shrimp and save the leftover batter to make more later or just pitch it.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
This recipe is available in
- 1 cup flat beer
- 1 cup self-rising flour
- 2 cups sweetened coconut flakes (1 7-ounce package)
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 12 jumbo shrimp
- Vegetable oil for frying
Marmalade Sauce (for dipping)
- 1/2 cup orange marmalade
- 2 teaspoons stone-ground mustard (with whole-grain mustard seed)
- 1 teaspoon prepared horseradish
- Pinch salt
- Do This
1. For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar, and salt in a medium-size bowl. Mix well, then cover and refrigerate for at least 1 hour.
2. Prepare your marmalade sauce by combining all four ingredients in a small bowl. Cover and refrigerate this for at least 1 hour as well.
3. Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tailfins.
4. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees F. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl.
5. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step.
6. 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.
7. Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through the cooking time. Drain on paper towels briefly before serving with marmalade sauce on the side.
Serves 4 as an appetizer.