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 shrimps 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 in this Outback Steakhouse coconut shrimp copycat recipe 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.
This recipe is available in
- 1 cup flat beer
- 1 cup self-rising flour
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.