Crispy Coconut Shrimp with Tangy Marmalade Sauce
Indulge in the tropical flavors of Crispy Coconut Shrimp, a delightful appetizer that combines perfectly fried jumbo shrimp coated in a crispy coconut and beer batter. This recipe captures the essence of Outback Steakhouse's renowned Gold Coast Coconut Shrimp and is perfect for sharing at gatherings or as a special treat at home. Paired with a zesty orange marmalade dipping sauce with a hint of stone-ground mustard and horseradish, each bite is an explosion of flavor. Impress your guests with this delicious dish that transports you to a sunny beach paradise.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
flat beer
8 fluid ounces (none)
self-rising flour
1 cup (none)
sweetened flaked coconut
2 cups (divided into 1/2 cup for batter and 1.5 cups for coating)
sugar
2 tablespoons (none)
salt substitute
1/2 teaspoon (none)
jumbo shrimp
12 (de-veined and peeled leaving shells to the tail)
vegetable oil
for frying (enough to submerge shrimp)
paprika
to taste (for seasoning shrimp)
orange marmalade
1/2 cup (none)
stone ground mustard
2 teaspoons (none)
prepared horseradish
1 teaspoon (none)
salt
1 dash (none)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Crispy Coconut Shrimp with Tangy Marmalade Sauce.
What is the primary seafood used?
The primary seafood ingredient is 12 jumbo shrimp.
What type of beer should be used?
The recipe calls for 8 fluid ounces of flat beer.
What kind of flour is required?
You will need 1 cup of self-rising flour.
What type of coconut is used?
The recipe uses 2 cups of sweetened flaked coconut.
How is the coconut divided?
The coconut is divided into 1/2 cup for the batter and 1.5 cups for the coating.
Is there sugar in the recipe?
Yes, the batter includes 2 tablespoons of sugar.
What is the salt substitute used for?
The recipe uses 1/2 teaspoon of salt substitute for the batter.
How should the shrimp be prepared?
Shrimp should be de-veined and peeled, leaving the shells on the tails.
What oil is best for frying?
Vegetable oil is used to submerge and fry the shrimp.
What seasoning is used on the shrimp?
Paprika is added to the shrimp to taste before battering.
What is the main ingredient in the sauce?
The main ingredient is 1/2 cup of orange marmalade.
What type of mustard is used?
The sauce uses 2 teaspoons of stone ground mustard.
How much horseradish is in the sauce?
The sauce contains 1 teaspoon of prepared horseradish.
Is salt used in the sauce?
Yes, a dash of salt is added to the dipping sauce.
What restaurant inspired this dish?
It captures the essence of Outback Steakhouse's Gold Coast Coconut Shrimp.
What does the dipping sauce taste like?
The sauce is zesty and tangy with a hint of mustard and horseradish.
What is the overall flavor profile?
It combines tropical flavors with a crispy, sweet, and savory finish.
Is this recipe for an appetizer?
Yes, it is a delightful appetizer perfect for gatherings.
What tags are associated with this dish?
Tags include appetizer, shrimp, coconut, fried food, and seafood.
Is this a good party food?
Yes, it is categorized specifically as party food.
How many ingredients are in the recipe?
There are 12 total ingredients in this recipe.
What type of flour helps the batter?
Self-rising flour is used to provide lift and texture to the batter.
How much oil is needed for frying?
Enough vegetable oil should be used to fully submerge the shrimp.
Is the coconut sweetened?
Yes, the recipe specifically calls for sweetened flaked coconut.
What is the purpose of the beer?
Flat beer is used to create a light and crispy batter.
How many shrimp are prepared?
The recipe calls for 12 jumbo shrimp.
What is the base of the tangy sauce?
The base of the tangy sauce is orange marmalade.
Should the tails be removed?
No, the shrimp should be peeled leaving the shells on the tails.
What makes the exterior crispy?
The combination of the beer batter and the coconut coating creates a crispy exterior when fried.